Simple Garlic Mushroom Quinoa Food

QUINOA WITH MUSHROOMS

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.

GARLICKY MUSHROOM QUINOA

Steps:

• Cook the quinoa according to the instructions on the package. Set aside.
• In a large sauté pan over medium heat, add the olive oil and butter. Sauté the mushrooms until very well done. (Strive for a meatier tasting mushroom by cooking for a longer period of time. Of course, you can stop cooking the mushrooms whenever you have reached the desired outcome for your personal tastes.)
• Add the garlic and dried red chili flakes - if using. Stir into the mushrooms. Allow the garlic to cook with the mushrooms for 3 minutes.
• Add the cooked quinoa, fresh thyme leaves, salt, and ground black pepper. Stir all the ingredients together until the quinoa has heated through once more.
• Serve immediately.

SIMPLE GARLIC MUSHROOM QUINOA.

Steps:

• Rinse the quinoa and place in a pot along with 2 cups water. Bring to a boil, then reduce heat to low and cover the pan. cook for 15-20 minutes until quinoa is soft and fluffy.
• While the quinoa cooks, put the olive oil, onion, and garlic in a large skillet and cook over medium heat for about 10 minutes. The onion should start to brown slightly.
• Add the mushrooms and cook for about 15 minutes until the mushrooms are browned and everything is somewhat caramelized.
• Stir in the garlic powder, salt, pepper, and cooked quinoa. Add the basil leaves and stir again.
• Serve immediately.
• Makes 2 large servings or 4 side dish servings.

MUSHROOM, GARLIC & QUINOA SOUP

Steps:

• Cook Quinoa per your package directions. I use veggie stock instead of water for more flavor. Once fully cooked remove from heat and stir in additional s 1/4 cup of stock or water and let sit. Stir occasionally while preparing the soup. Adding extra water/stock keeps it moist and it will suck up less of your stock when added to the soup at the end.
• Finely dice onion and shallot then cook until starting to carmelize. Add celery (leaves included) and smashed garlic cloves and cook until soft.
• Add well cleaned and diced mushrooms to pot, cook until tender and they begin to release liquid.
• Add turmeric, smoked paprika, celery salt, and smoked pepper and chipotle flakes (From McCorrmack's, I smash it with a mortar and pestle. You can substitute regular red pepper flakes if you can't find chipotle flakes.) to the onions, shallots, celery and garlic in the pan and stir well to coat with the spices.
• Add tomato paste and stir on low heat until it becomes 'rusty' in the pan.
• Add the sherry (or veggie stock) and balsamic vinegar and raise to medium/high heat. Scrape bottom of pot to deglaze and cook until liquid reduced by half.
• Lower heat and add 6 cups of vegetable stock (Kitchen Basics is my favorite brand).
• Add bay leaf and parsley flakes, stir occasionally until warmed through.
• Add precooked Quinoa and greens (if using) and cook additional 5 minutes. At this point add additional spices if needed. You may need to add more veggie stock per your preferences as Quinoa really does suck up your stock which is why I always precook it separately and add more water/stock. You can thin per your preference but it's great as a really thick "stewp" or thinned as a soup.

MUSHROOM AND GARLIC QUINOA RECIPE

Steps:

• Cook quinoa according to package directions.
• In a skillet, sauté the mushrooms and garlic in the olive oil until the mushrooms go soft and begin to be a deep gray color.
• Once the quinoa is cooked, add the paprika, salt and pepper, and fresh parmesan cheese.
• Mix until combined.
• Once the mushrooms are done, add them to the quinoa and mix until fully incorporated.
• Serve warm.