Wine Braised Quinoa With Mushrooms In Roasted Tomato Food

WINE BRAISED QUINOA WITH MUSHROOMS IN ROASTED TOMATO

Wine Braised Quinoa With Mushrooms in Roasted Tomato image

I adapted this recipe from one found on the box of Ancient Harvest Quinoa. It is delicious. The roasted tomato shell adds to the flavor and presentation but the quinoa itself without the tomato is great.

Provided by EnjoyingLife

Categories Grains

Time 40m

Yield 4 stuffed tomatoes, 4 serving(s)

Number Of Ingredients 12

Ingredients

1 cup red quinoa
2 cups water
1 pinch sea salt
2 tablespoons olive oil
2 shallots, minced (I used a small onion)
1 teaspoon dried basil
1/4 cup marsala wine (I used a dry red I was drinking at the time)
2 tablespoons tamari (I used regular soy sauce)
1/2 lb mushroom, minced
1/2 teaspoon whole fennel seed, crushed
1/4 cup fresh cilantro (I omitted because I did not have any at the time but this should be good) or 1/4 cup basil (to garnish, I omitted because I did not have any at the time but this should be good)
4 roasted tomatoes

Steps:

Cook red quinoa following the directions on box. Warm a heavy bottomed skillet. Add olive oil and minced shallots, together, in that order. Cook slowly until shallots are clear, soft, and beginning to brown. Add mushrooms, toss well, and the spread out over the pan, stirring occasionally always returning them to cover the metal surface of the pan. Cook until mushrooms are deep brown. Add cooked quinoa, mix well. When grain is thoroughly heated and may be sticking slightly to the pan, add wine, stir, add tamari and stir. Cover for a few minutes. Toss a generous amount of minced fresh herbs into the grain. Then use to fill roasted tomatoes.
(Roasting a tomato: Use a small sharp knife to cut into the center and scoop out some of the inside of the tomato. Put some olive oil in the palm of your hand; lightly coat the tomato with oil. Coat with a small amount of sea salt. Bake at 450 degrees F. until the skin is slightly soft.).

Nutrition Facts : Calories 329.6, Fat 9.7, SaturatedFat 1.3, Sodium 674.1, Carbohydrate 40.4, Fiber 4.8, Sugar 4.9, Protein 9.7

QUINOA WITH ROASTED GARLIC, TOMATOES, AND SPINACH

Quinoa With Roasted Garlic, Tomatoes, and Spinach image

"Quinoa contains more protein than any other grain. The tiny, beige-colored seeds have a nice crunch. It's cooked and eaten like rice and other grains. Be sure to give it a good rinse before cooking, or it may have a bitter taste." -Mary Ellen Smith, Doylestown, Pa.

Provided by MamaJ

Categories < 4 Hours

Time 2h

Yield 2 cups, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 whole head of garlic
1 tablespoon olive oil
1 tablespoon finely chopped shallot
1/4 teaspoon crushed red pepper flakes
1/2 cup uncooked quinoa, rinsed and drained
1 tablespoon dry white wine
1 cup reduced-sodium fat-free chicken broth
1/2 cup baby spinach leaves
1/3 cup chopped seeded tomatoes (1 small)
1 tablespoon shaved fresh parmesan cheese
1/4 teaspoon salt

Steps:

1. Preheat oven to 350°.
2. Remove papery skin from garlic head. Cut garlic head in half crosswise, breaking apart to separate whole cloves. Wrap half of head in foil; reserve remaining garlic for another use. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
3. Heat oil in a saucepan over medium heat. Add shallots and red pepper to pan; cook 1 minute. Add quinoa to pan; cook 2 minutes, stirring constantly. Add wine; cook until liquid is absorbed, stirring constantly. Add broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; stir in garlic pulp, spinach, tomato, cheese, and salt. Serve immediately.

Nutrition Facts : Calories 134.3, Fat 5.2, SaturatedFat 0.9, Cholesterol 1.4, Sodium 175.4, Carbohydrate 17.4, Fiber 1.9, Sugar 0.6, Protein 4.4

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