Mushroom And Herb Quinoa Recipes
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
MUSHROOM AND HERB QUINOA
From Patricia Green's and Carolyn Hemming's book, Quinoa 365. "The bold color and flavor of this recipe make it a great side for a pork, chicken or beef dish. If you can't find cremini mushrooms, use an extra cup (250mL) of button mushrooms."
Provided by mersaydees
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Add butter to large saucepan on low heat. Add green onion and garlic and sauté for about 5 minutes. Add the quinoa and stir to coat it with butter.
- Add the vegetable stock and bring to a boil. Reduce the heat and simmer, uncovered, for about 20 minutes, until most of the stock has been absorbed, stirring frequently.
- Add mushrooms and continue cooking for 15 minutes, stirring frequently, until there is no more liquid.
- Toss in a pinch of pepper and stir in the parsley and grated Parmesan cheese.
- Serve immediately.
HERBED QUINOA
Provided by Giada De Laurentiis
Categories side-dish
Time 23m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.
- For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
- Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.
BALSAMIC AND HERB QUINOA SALAD
Serve this cold salad as a delicious summer side to your favorite grilled meat or try it alone as a great light lunch. I have been experimenting a lot with quinoa recently, and this is by far my favorite recipe. It's such a nice, healthy alternative to pasta and rice!
Provided by suzyk
Categories Salad Grains Quinoa Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 17
Steps:
- Bring 2 cups water, quinoa, and bouillon granules to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Spread quinoa onto a baking sheet and refrigerate until cooled, about 30 minutes. Rinse saucepan.
- Place lima beans into the saucepan and add enough water to cover beans by 1 inch; season with salt and pepper. Cover saucepan with a lid and bring water to a boil. Reduce heat to medium and simmer until beans are cooked through but still tender, 3 to 4 minutes. Drain water and rinse beans under cold water to stop the cooking process; refrigerate until cool, about 10 minutes.
- Cook and stir almonds in a skillet over medium heat until toasted, about 5 minutes. Remove skillet from heat and cool almonds to room temperature, about 5 minutes.
- Mix quinoa, lima beans, almonds, tomatoes, scallions, and mozzarella cheese together in a large bowl.
- Whisk vinegar, almond oil, olive oil, Italian seasoning, basil, garlic, and salt together in a bowl until smooth; pour over quinoa mixture and stir to coat.
Nutrition Facts : Calories 453.4 calories, Carbohydrate 39.7 g, Cholesterol 11.2 mg, Fat 27.5 g, Fiber 6.5 g, Protein 12.6 g, SaturatedFat 4.5 g, Sodium 307.9 mg, Sugar 5.2 g
QUINOA-MUSHROOM FRITTATA WITH FRESH HERBS
Used as healing compounds since the early days of medicine, herbs have strong scents and flavors that indicate the presence of unique phytonutrients. Study after study shows that traditional healers were right: these plants are medicine. This simple dish brings some serious plant power with the fresh herbs, mushrooms, olives, and quinoa. Mushrooms also contain unique phytonutrients, helping you round out this meal. For your next brunch, serve up some healing!
Provided by Drew Ramsey, M.D.
Categories HarperCollins Frittata Egg Quinoa Olive Brunch Dinner Herb Spring Parmesan Mushroom Healthy Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- Cook the quinoa according to the package instructions. Set aside.
- In a large bowl, whisk the eggs, then stir in the quinoa, Parmesan, herbs, pepper, green onions or garlic scapes, and mushrooms.
- Coat a medium, ovenproof skillet with a thick layer of olive oil. Place over medium high heat, add the egg mixture, and sprinkle with the olives. Cook for 2 to 3 minutes without stirring.
- Preheat the broiler with the rack in the second position from the top. Broil the frittata until the top is lightly browned and the eggs have firmed up in the center, 3 to 4 minutes.
- Remove the frittata from the oven and let it rest for 3 minutes. Loosen the edges with a spatula and cut into 6 wedges. Serve immediately.
LEMON HERB QUINOA
This recipes comes from a fellow Israeli foodie, Gabi Shahar. I tried it out recently (am on a quinoa kick these days) and it's very good. A good alternative to tabbouli or couscous as a cool summer grain salad.
Provided by Mirj2338
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place the quinoa in a large bowl.
- Fill with cold water.
- Drain into a strainer and repeat the rinsing and draining 4 more times.
- Over medium-high heat, heat the oil in a 2-quart saucepan.
- Add the rinsed quinoa and cook, stirring, until the quinoa makes cracking and popping noises, about 3 to 5 minutes.
- Stir in the water, marjoram, thyme, and rosemary.
- Bring to a boil, reduce the heat, and simmer, covered, 15 minutes.
- Stir in the parsley, lemon juice, salt, lemon rind, and pepper.
- Simmer, covered, 5 minutes longer.
- Fluff with a fork.
Nutrition Facts : Calories 137.1, Fat 5.2, SaturatedFat 0.7, Sodium 295.8, Carbohydrate 18.9, Fiber 2.2, Sugar 0.1, Protein 4.1
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