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
ROASTED GARLIC QUINOA WITH MUSHROOMS
Steps:
- Warm the oil in a large skillet over medium high heat. Add the mushrooms, stir to coat and sprinkle with 1/4 teaspoon of salt. Then leave them alone, allowing them to brown before stirring again. When the mushrooms are soft, move them to the edges of the pan and add the roasted garlic. Press the cloves with a wooden spatula to smash and warm them.
- Add the quinoa and toss with the garlic and mushrooms. Add the remaining salt and pepper and adjust to taste. Enjoy!
Nutrition Facts : Calories 205 kcal, Carbohydrate 26 g, Protein 6 g, Fat 8 g, SaturatedFat 1 g, Sodium 884 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
QUINOA WITH WILD MUSHROOMS AND MIXED SQUASHES
Earthy and hearty, this kind of grain and mushroom dish appeals to me most in the fall, though it can be served any time of year.
Yield serves 4 to 6
Number Of Ingredients 13
Steps:
- Combine the quinoa and bouillon cube with 2 cups water in a medium saucepan and bring to a simmer. Cover and simmer gently until the water is absorbed, about 15 minutes.
- Heat the oil in a skillet or stir-fry pan. Add the onion and garlic and sauté over medium heat until translucent.
- Add the wine, if using, the squashes, and mushrooms, and sauté over medium-high heat until the squashes are touched with golden spots.
- Stir in the cooked quinoa, followed by the parsley, oregano, and cumin. Cook over low heat, stirring frequently, for 3 to 5 minutes longer. Season with salt and pepper, then serve at once.
- Salads with a little sweetness provide a nice balance to this dish. Try Mixed Greens with Sprouts, Apple, and Daikon (page 179), Fruitful Red Slaw (page 177), or Spinach and Red Cabbage Salad with Oranges and Almonds (page 180). To boost the protein content of the meal, serve with Garlic and Lemon Beans (page 110).
- You can also complete this meal simply with sautéed vegan sausage links (my favorite, as I've mentioned several times, is Tofurky brand) and a salad of greens and tomatoes.
- Calories: 251
- Total Fat: 6g
- Protein: 9g
- Carbohydrates: 39g
- Fiber: 5g
- Sodium: 200mg
ROASTED WILD MUSHROOMS AND QUINOA
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 400°F. 2. Place the dried chanterelles and porcini in a large mixing bowl, add the boiling water, and let sit 20 minutes. Add the quinoa and all of the remaining ingredients. Mix and transfer to a large covered baking dish. 3. Bake for 40 minutes, or until the vegetables are tender. 4. Stir the ingredients and serve immediately. FYI . . . To alter the texture of grains, before adding the cooking liquid, you can: * Dry-roast them (either alone or with spices, nuts, or seeds). This will make them fluffy, light, and nutty. * Sauté them in a little oil (either alone or with spices, nuts, or seeds). This will make them moist, tender, rich, and flavorful.
Nutrition Facts : Nutritional Facts Serves
QUINOA PILAF WITH MUSHROOMS
Quinoa is not a grain, but a seed.
Provided by nosduh1313
Categories Side Dish Grain Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Heat a large saucepan over medium heat and swirl olive oil around the inside of the pan to coat. Cook shallot in the hot oil until translucent, about 3 minutes; stir in cremini mushrooms, cooking and stirring until mushrooms are browned, 8 to 10 minutes. Stir quinoa, thyme, bay leaf, kosher salt, and black pepper into mushroom mixture. Cook, stirring often, until quinoa gives off a slightly toasted fragrance, about 5 minutes.
- Pour vegetable stock into quinoa mixture (stock may spatter a bit); stir to combine. Bring to a full boil, reduce heat to low, and cover pan; simmer until liquid is absorbed, about 15 minutes. Remove from heat and fluff quinoa pilaf with a fork; cover pan and let pilaf stand 10 more minutes to steam dry.
Nutrition Facts : Calories 290.3 calories, Carbohydrate 45.4 g, Fat 7.4 g, Fiber 6.5 g, Protein 9.9 g, SaturatedFat 0.5 g, Sodium 1083.8 mg, Sugar 2.4 g
More about "roasted wild mushrooms and quinoa food"
QUINOA WITH BALSAMIC ROASTED MUSHROOMS - WHOLE FOODS …
From wholefoodsmarket.com
Servings 6Calories 280 per servingTotal Time 45 mins
- Put vinegar, mustard, pear and garlic in a blender with 1/3 cup water and blend until smooth, about 1 minute, to make the dressing.
- Spread mushrooms in a single layer on a rimmed baking sheet. Roast until tender, stirring occasionally, 20 to 30 minutes.
QUINOA AND WILD MUSHROOM SOUP RECIPE
From chefdehome.com
QUINOA WITH WILD MUSHROOMS | SHARI ROZANSKY
From sharirozansky.com
QUINOA WITH MUSHROOMS AND SCALLIONS - GREEN VALLEY …
From greenvalleykitchen.com
THREE-MUSHROOM-AND-QUINOA SALAD RECIPE - BEN TOWILL
From foodandwine.com
ROASTED MUSHROOMS WITH HERBED QUINOA RECIPE
From recipes.net
Ratings 1Category RoastServings 4
- Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper for easy cleanup.
- Quarter the large mushrooms, halve the medium mushrooms, leave small mushrooms whole, and place them all onto the prepared baking sheet.
- Drizzle the olive oil over them and sprinkle the salt on top. Toss until the mushrooms are evenly coated in oil.
ROASTED MUSHROOMS WITH HERBED QUINOA - COOKIE AND KATE
From cookieandkate.com
4.8/5 (39)Calories 308 per servingCategory Side
- To prepare the mushrooms: Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper for easy cleanup (the rim is important, as the mushrooms release a lot of juices while roasting—use a large baking dish if you don’t have a rimmed baking sheet).
- Quarter the large mushrooms, halve the medium mushrooms, leave small mushrooms whole, and place them all onto the prepared baking sheet. Drizzle the olive oil over them and sprinkle the salt on top. Toss until the mushrooms are evenly coated in oil. Roast until the mushrooms are tender and somewhat condensed in size, about 15 to 18 minutes, tossing halfway.
- Meanwhile, to cook the quinoa: Combine the rinsed quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 to 20 minutes. Reduce heat as time goes on to maintain a gentle simmer.
- Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. Then, remove the lid and fluff the quinoa with a fork. Add the Parmesan, most of the parsley (reserve about 1 tablespoon for garnish), green onions, garlic, salt and olive oil. Stir to combine, then add 2 to 3 teaspoons lemon juice to the mixture and black pepper, both to taste.
WILD RICE QUINOA & MIXED MUSHROOM SALAD | FOOD MATTERS®
From foodmatters.com
OUR TOP 20 RECIPES ON PINTEREST IN 2022 | EATINGWELL
From eatingwell.com
THE BEST EVER WILD MUSHROOM QUINOA RISOTTO (QUINOTTO)
From livingsweetmoments.com
65 VEGETARIAN DINNER RECIPES | BRIT + CO - BRIT + CO
From brit.co
ROASTED MUSHROOMS WITH HERBY QUINOA - RECIPEMAGIK
From recipemagik.com
QUINOA WITH WILD MUSHROOMS (VEGAN) RECIPE - FOOD.COM
From food.com
QUINOA STUFFING WITH WILD RICE | GLUTEN FREE STUFFING | TEXAZTASTE
From texaztaste.com
MUSHROOM TART RECIPE - WILD MUSHROOM TART | HANK SHAW
From honest-food.net
HERB ROASTED ACORN SQUASH WITH QUINOA AND BUTTERY MUSHROOMS
From foodtalkdaily.com
MINI DEEP-DISH PIZZA PIES RECIPE - FORKS OVER KNIVES
From forksoverknives.com
WILD MUSHROOM AND SAUSAGE QUINOA STUFFING - GOYA FOODS
From goya.com
SQUASH STUFFED WITH QUINOA AND WILD MUSHROOMS - FOOD & WINE
From foodandwine.com
WHAT TO SERVE WITH ROTISSERIE CHICKEN – 54 BEST SIDES
From pantryandlarder.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love