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
SMOKY QUINOA WITH MUSHROOMS
Add quinoa cooked with smoked paprika to your list of top sides. To warm the spinach leaves, quickly saute if desired. -Ellen Kanner, Miami, Florida
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, heat oil over medium-high heat. Add mushrooms; cook and stir 6-8 minutes or until mushrooms are tender. Add garlic; cook 1 minute longer. Reduce heat to medium-low; cook, covered, 10 minutes., Stir in tomato paste, paprika, lemon juice, cumin and salt until blended. Add water; bring to a boil. Add quinoa. Reduce heat; simmer, covered, 15-18 minutes or until liquid is absorbed. Remove from heat; fluff with a fork., Arrange spinach on a serving plate; spoon quinoa over spinach. Sprinkle with cilantro; serve with lemon wedges.
Nutrition Facts : Calories 217 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 337mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 6g fiber), Protein 10g protein. Diabetic Exchanges
SMOKY VEGGIE BURGERS
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 veggie burgers
Number Of Ingredients 14
Steps:
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the walnuts, shallot and garlic and cook, stirring, until softened, about 1 minute. Add the mushrooms and season with salt and pepper. Cook, stirring occasionally, until lightly browned and tender, about 5 minutes. Add the Worcestershire sauce and paprika and cook, tossing to coat, until reduced, about 10 seconds. Remove from the heat and stir in the mustard. Transfer the mixture to a large bowl.
- Meanwhile, microwave the sweet potato until tender, 8 to 10 minutes. Let cool, then peel and transfer to a large bowl. Add the quinoa and beat with a mixer on medium-high speed until combined. Beat in the breadcrumbs, 1/2 teaspoon salt and a few grinds of pepper. Form into four 4-inch-wide patties and freeze until firm, 20 minutes.
- Preheat a grill to medium high. Oil the grates. Grill the patties until marked, about 3 minutes per side. Grill the buns. Serve the burgers on the buns with onion and sprouts.
SMOKY BLACK BEAN BEET BURGERS
These smoky black bean beet burgers feature beans, quinoa, mushrooms and beets that, together, create an extremely satisfying dish. Protein is usually the "star" of any dish, and often times we find protein in the form of meat, eggs or dairy, but there's a whole world of plant-based proteins that are equally as delicious and satisfying. These burgers have a hint of smokiness from the paprika. The smoked paprika is crucial to pulling the flavors together in these patties. We paired our burgers with a purple cabbage slaw for a nice crunch and topped them with pea shoots and a spicy ketchup. Burgers of any kind are always fun to make in a group because no matter the age or size of the crowd, everyone can customize them with cheese, condiments and other fixins!
Provided by Thesylviacenter
Categories Black Beans
Time 1h15m
Yield 8 Burgers, 8 serving(s)
Number Of Ingredients 11
Steps:
- 1. Heat a large skillet over medium-low heat and add olive oil.
- 2. Once hot, add the onion and sauté, seasoning with a pinch each salt and pepper.
- 3. When the onions are soft (about 5 minutes) turn up the heat to medium and add the mushrooms. Season with another pinch of salt and pepper and cook until the mushrooms and onions are slightly browned and fragrant, about 3 minutes.
- 4. Remove from heat and add black beans and mash. You're looking for a rough mash, so you can leave a bit of texture if you want.
- 5. Transfer the mixture to a mixing bowl and add the quinoa, beets, spices and stir.
- 6. Lastly, add the breadcrumbs a little at a time until the mixture is able enough to form into patties. Set in the fridge to chill while your oven pre-heats to 375 degrees.
- 7. Coat a baking sheet with nonstick spray or olive oil. Form mixture into roughly 8-9 patties.
- 8. Arrange burgers on a baking sheet and brush or spray the tops with olive oil. Bake at 375 for a total of 30-45 minutes, gently flipping at the halfway mark. Cook longer to dry them out even more and achieve more crisp, but it's not necessary.
- 9. Serve on small buns or atop mixed greens with desired toppings.
Nutrition Facts : Calories 112.8, Fat 1.1, SaturatedFat 0.2, Sodium 87.7, Carbohydrate 20.7, Fiber 5, Sugar 2.2, Protein 5.8
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