Mushroom And Quinoa Pie Recipes

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QUINOA WITH MUSHROOMS



Quinoa with Mushrooms image

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

1 tablespoon olive oil
1 (8 ounce) package mushrooms, chopped
1 onion, chopped
1 clove garlic, minced
1 tablespoon butter
1 ½ cups quinoa, rinsed
3 cups chicken broth
⅓ cup grated Parmesan cheese

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

QUINOA PILAF WITH MUSHROOMS



Quinoa Pilaf With Mushrooms image

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

1 tablespoon olive oil
1 small shallot, chopped
½ cup thinly sliced cremini mushrooms
1 ½ cups quinoa, rinsed and drained
½ teaspoon fresh thyme leaves
1 bay leaf
1 ½ teaspoons kosher salt
freshly ground black pepper to taste
3 cups vegetable stock

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

CARAMELIZED ONION AND MUSHROOM QUINOA



Caramelized Onion and Mushroom Quinoa image

For veggie-based depth of flavor, onions and mushrooms can't be beat. Put them to good use in this quick and hearty side.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 11

1 1/2 cups Progresso™ vegetable stock (from 32-oz carton)
3/4 cup uncooked white quinoa, rinsed, well drained
1 tablespoon butter
1 cup sliced onion
3/4 teaspoon salt
8 oz sliced fresh white mushrooms
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh sage leaves
1/2 cup dry white wine
1/4 cup chopped fresh Italian (flat-leaf) parsley
1/2 cup chopped hazelnuts, toasted, if desired

Steps:

  • In 2-quart saucepan, heat broth and quinoa to boiling over medium-high heat. Reduce heat to low; cover and simmer 14 to 16 minutes or until quinoa is soft and translucent.
  • Meanwhile, in 4-quart Dutch oven, melt butter over medium heat. Add onion and salt; cook 4 to 6 minutes, stirring frequently, until onions begin to brown and soften. Add mushrooms, thyme and sage. Cook 6 to 8 minutes, stirring occasionally, until mushrooms release juices and then brown. Add wine; simmer 3 to 5 minutes, scraping pan to release browned bits. Once liquid is almost evaporated, remove from heat.
  • Transfer quinoa to Dutch oven; stir to combine. Top with parsley and hazelnuts.

Nutrition Facts : Calories 180, Carbohydrate 26 g, Cholesterol 10 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 4 g, TransFat 0 g

MUSHROOM AND GARLIC QUINOA SALAD RECIPE BY TASTY



Mushroom And Garlic Quinoa Salad Recipe by Tasty image

Here's what you need: olive oil, mushroom, dried thyme, salt, garlic, vegetable stock, water, quinoa, cheese

Provided by Merle O'Neal

Categories     Lunch

Yield 2 servings

Number Of Ingredients 9

2 tablespoons olive oil
1 lb mushroom
1 tablespoon dried thyme
1 teaspoon salt
3 cloves garlic, minced
1 ½ cups vegetable stock
1 cup water
1 cup quinoa
cheese, of choice, grated to serve

Steps:

  • In a medium-sized frying pan combine oil, mushrooms, thyme, and salt, then mix. Allow to cook about 5 minutes.
  • Add the garlic, cook for 6-8 more minutes minutes until mushrooms are sufficiently cooked through and beginning to crisp up. Set mushroom mixture aside.
  • Combine vegetable stock and water in pan, bring to a boil, then add quinoa and cover. Simmer for 12-15 minutes.
  • Add mushroom mixture to quinoa and garnish with grated cheese of your choice (optional).
  • Enjoy!

Nutrition Facts : Calories 876 calories, Carbohydrate 88 grams, Fat 49 grams, Fiber 7 grams, Protein 17 grams, Sugar 11 grams

MUSHROOM QUINOA PIE



Mushroom Quinoa Pie image

Make and share this Mushroom Quinoa Pie recipe from Food.com.

Provided by annh53182

Categories     Grains

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 20

1 tablespoon extra virgin olive oil, plus extra for greasing
1 teaspoon unsalted butter
225 g button mushrooms, sliced
75 g dried porcini mushrooms, soaked for 30 minutes in warm water
1 medium red onion, chopped small
1 garlic clove, minced
450 g garbanzo beans, drained and rinsed (chick peas)
120 -155 ml water
60 g rolled oats
265 g cooked quinoa
20 g chopped fresh parsley
250 g cherry tomatoes, halved
1 tablespoon olive oil
1 pinch sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried thyme
1 tablespoon minced fresh thyme
10 sun-dried tomatoes packed in oil, drained and chopped small
salt and pepper

Steps:

  • The night before: To make the moonblush tomatoes preheat the oven to 425f / 220c. Put the halved tomatoes on a baking tray and sprinkle with olive oil, sugar, salt, pepper, and thyme. Put them into the oven and let roast for 5 minutes, and then turn the oven off. Leave them in the oven overnight and do not open the door. No peeking!
  • To make the pie: Preheat the oven to 350f / 180c. Grease and 8-inch / 20cm cake or a springform pan with oil and set aside.
  • Heat the oil and butter in a large skillet over high heat, cook the mushrooms until just browned on the edges, season with salt and pepper and set aside. Add a bit more oil to the pan and add the onions. Cook to soften just slightly, about 2 minutes. Add the garlic and cook a further 1-2 minutes, add to the mushrooms and leave to cool slightly.
  • Put the beans, oats and 1/2 cup of water into a food processor, or blender and pulse until smooth. I added a bit of extra water here as my mixture was very sticky. You want the texture similar to loose hummus so use less or more water to get the correct texture. In a large bowl, combine the quinoa, mushrooms, and onions with the bean mixture, parsley, thyme, sundried tomatoes, and season well. Spread the mixture evenly into the prepared pan, and bake until golden brown and crunchy on top. It took about an hour in my oven. Once cooked, leave to set for 10 minutes in the pan. Dress with moonblush tomatoes and serve.
  • Makes 6-8 servings.

Nutrition Facts : Calories 300.4, Fat 8.6, SaturatedFat 1.4, Cholesterol 1.7, Sodium 347.8, Carbohydrate 49.3, Fiber 8.8, Sugar 3.3, Protein 10.2

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