GARLIC MUSHROOM QUINOA
An easy, healthy side dish that you'll want to make with every single meal!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside. Heat olive oil in a large skillet over medium high heat. Add mushrooms, garlic and thyme, and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in quinoa until well combined. Serve immediately, garnished with Parmesan, if desired.
QUINOA WITH MUSHROOMS
Quinoa is a healthy grain that can be substituted in most recipes for rice or couscous. I recently experimented with quinoa and made this dish which my husband and I both love. This easy-to-make and tasty side dish is similar to a pilaf.
Provided by Jen Cardenas
Categories Side Dish Grain Side Dish Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat the oil in a skillet over medium heat. Cook and stir the mushrooms, onion, and garlic in the hot oil until browned, about 5 minutes; set aside.
- Melt the butter in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the chicken broth over the quinoa; bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Stir in the sauteed mushroom mixture and cook another 2 minutes. Sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 233.5 calories, Carbohydrate 30.6 g, Cholesterol 10 mg, Fat 8.5 g, Fiber 3.7 g, Protein 9.5 g, SaturatedFat 2.8 g, Sodium 103.4 mg, Sugar 1.4 g
QUINOA WITH LEEKS AND SHIITAKE MUSHROOMS
From Cooking Light. Per serving: 495 calories, 15.7 g fat, 15.8 g protein, 73.8 g carb, 7.9 g fiber, 0 mg cholesterol.
Provided by ratherbeswimmin
Categories Grains
Time 53m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the broth, water, and 1/4 teaspoon salt; bring to a boil.
- Stir in quinoa.
- Cover and lower heat; simmer 15 minutes or until the liquid is absorbed.
- Stir in parsley, 1 1/2 teaspoons oil, and 1/8 teaspoon pepper.
- Remove from heat; keep warm.
- Heat 1 1/2 teaspoons oil in a medium nonstick skillet over med-high heat.
- Add in leek; stir/saute 6 minutes or until wilted.
- Add in mushrooms, bell pepper, and wine; cook 2 minutes or until vegetables are tender.
- Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Place 1 cup quinoa mixture in each of 4 shallow bowls; top each with 1 1/4 cup vegetable mixture and 2 tablespoons walnuts.
Nutrition Facts : Calories 513.9, Fat 17.3, SaturatedFat 1.9, Sodium 328.2, Carbohydrate 80.2, Fiber 10.2, Sugar 11.4, Protein 14.5
QUINOA WITH LEEKS, MUSHROOMS, PEAS AND A SPLASH OF TRUFFLE OIL
Steps:
- rehydrate the mushroom blend with 1-1/4 cups hot water, about 20 or more minutes heat olive oil and simmer leeks and garlic until mushy add 1 cup of the water from the reconstituted mushrooms, the reconsituted mushroom and quinoa to garlic and leeks, bring to a slight boil, cover and simmer 20 minutes or until all the water has soaked into the quinoa (like rice). 1 drizzle of truffle oil can be added during the simmer stage. microwave the peas so they are hot and crunchy (not mushy) mix the peas with the cooked Quinoa dish add salt and pepper to taste (I add a lot of salt to this dish-a good pinch, taste and then sometimes even a little more). serve
WILD MUSHROOM QUINOA RISOTTO RECIPE
This amazing and creamy Wild Mushroom Quinoa Risotto Recipe is super easy, vegetarian and is made with leeks & green peas for great color & flavor.
Provided by Tiffany Bendayan
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Place the stock in a saucepan and let it boil. Turn the heat down
- In a big skillet heat 1 tablespoon of olive oil at medium-high heat. Brown the mushrooms on all sides until they soften. Season with salt and pepper and remove from the heat
- In the same skillet heat, 2 teaspoons of olive oil and sautee the leeks until they soften. Add the dill and the quinoa. Stir for 1-2 minutes or until the Quinoa toasts up a bit
- Place the mushrooms back in the pan
- Add the dry wine and stir until the wine reduces
- Add 2 ladles of the stock at a time. Reduce the heat to medium-low and continue mixing until almost all the stock has been absorbed
- Repeat this step 2 ladles at a time until Quinoa is creamy and has softened. Don't rush it. Quinoa cooks creamier with it's low and slow. Let the liquid absorb before adding more. This step will take approximately 15-20 minutes
- Finally, add the heavy cream and stir. Check for seasoning and add the frozen peas
- Add the parmesan cheese. Mix and serve immediately
- Enjoy!
Nutrition Facts : Calories 520 kcal, Carbohydrate 58 g, Protein 23 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 38 mg, Sodium 358 mg, Fiber 9 g, Sugar 6 g, ServingSize 1 serving
QUINOA LOAF WITH MUSHROOMS AND PEAS
Per Whole Foods website, "Welcome spring--or vegetarian guests--to your table with this delicious main-course recipe that is destined to become a favorite for family and feasts alike. For killer veggie burgers, serve any leftover slices on toasted whole wheat buns with lettuce and spicy mustard." Quinoa can be expensive in chain grocery stores, however they do sell it in bulk at Whole Foods very inexpensively and I have gotten it at Super Walmart as well.
Provided by januarybride
Categories < 4 Hours
Time 1h45m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Lightly grease an 8-inch loaf pan with oil; set aside. Heat oil in a large skillet over medium-high heat. Add mushrooms, onions, salt and pepper and cook, stirring occasionally, until mushrooms are golden brown, 6 to 8 minutes.
- Meanwhile, put beans, oats and 1/2 cup water into a food processor and pulse until almost smooth. In a large bowl, combine mushrooms/onions, bean mixture, quinoa, peas, parsley, tomatoes, salt and pepper. Transfer mixture to prepared loaf pan, gently pressing down and mounding it in the middle. Bake until firm and golden brown, 1 to 1 1/4 hours. Set aside to let rest for 10 minutes before slicing and serving. (NOTE: I made this into mini loaves for portion control and cooked them for 25 minutes at 350 degrees and they were very dry. . .I do not recommend making them into mini loaves or patties).
Nutrition Facts : Calories 212.2, Fat 4.5, SaturatedFat 0.5, Sodium 213.2, Carbohydrate 35.5, Fiber 6.9, Sugar 3.2, Protein 8.9
QUINOA WITH PEAS
A delicious side dish that goes with just about anything.
Provided by XtinaU
Categories Side Dish Vegetables Green Peas
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan over medium heat. Stir in the quinoa, and cook 2 minutes until toasted. Pour in the chicken broth, onion, garlic, thyme, and black pepper. Cover, and let come to a boil. Once boiling, stir in the frozen peas. Recover, reduce heat to medium-low, and continue simmering until the quinoa is tender and has absorbed the chicken stock, 15 to 20 minutes.
- Stir in half of the Pecorino Romano cheese and the parsley until evenly mixed. Scoop the quinoa into a serving dish, and sprinkle with the remaining Pecorino Romano cheese to serve.
Nutrition Facts : Calories 140.2 calories, Carbohydrate 21.8 g, Cholesterol 5.1 mg, Fat 3.7 g, Fiber 3 g, Protein 5.2 g, SaturatedFat 1.4 g, Sodium 37.3 mg, Sugar 1.3 g
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