GARLICKY MUSHROOM QUINOA
Garlicky Mushroom Quinoa is simple. It's meaty cremini mushrooms which have been pan-fried in lots of garlic and butter. It's then combined with cooked quinoa for a very healthy side or main!
Provided by Lord Byron's Kitchen
Categories Main Course Side Dish
Time 40m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 491 kcal, Carbohydrate 68 g, Protein 18 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 655 mg, Fiber 8 g, Sugar 4 g, ServingSize 1 serving
ONE POT GARLIC MUSHROOM QUINOA
Incredibly healthy, super easy, one pot dish that you can make in less than 30 minutes. Perfect to serve as a side or light meal.
Provided by Swati Kadam Gulati
Categories Lunch / Dinner Side Dish
Time 30m
Number Of Ingredients 7
Steps:
- Heat oil in a medium pot.
- Add garlic and saute until fragrant.
- Add sliced mushrooms and cook on medium to high heat for about 5-6 min or until all the water from the mushrooms evaporate.
- Then add quinoa and stir for couple of minutes.
- Add broth and bring mixture to a boil.
- Season with salt and pepper and simmer on low heat for 15-18 minutes.
- Once quinoa is cooked add chopped cilantro. Serve warm
Nutrition Facts : Calories 199 kcal, ServingSize 1 serving
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 GARLIC QUINOA SALAD RECIPE BY TASTY
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
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
GARLIC QUINOA
This is a quick and easy, basic quinoa recipe that we use in our house instead of rice as a great side.
Provided by sjflick
Categories Side Dish Grain Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Melt butter in a saucepan over medium heat. Cook and stir garlic in melted butter until just browned, about 5 minutes.
- Pour chicken broth into the saucepan; add quinoa and stir. Bring the mixture to a boil, reduce heat to low, cover, and simmer until liquid is absorbed, about 15 minutes.
- Remove saucepan from heat and rest mixture 5 minutes before fluffing with a fork.
Nutrition Facts : Calories 192.5 calories, Carbohydrate 28.5 g, Cholesterol 10.1 mg, Fat 5.7 g, Fiber 3 g, Protein 6.7 g, SaturatedFat 2.1 g, Sodium 502.9 mg, Sugar 0.5 g
MUSHROOM AND GARLIC QUINOA RECIPE
This Mushroom and Garlic Quinoa makes the perfect side dish or base for any dish. It's healthy, inexpensive, and easy to make. You are going to love this healthy side dish.
Provided by Kendra Murdock
Categories Main Course
Time 25m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 180 kcal, Carbohydrate 22 g, Protein 9 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 91 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
MUSHROOM, GARLIC & QUINOA SOUP
A hearty, garlicky vegetarian mushroom and Quinoa soup. This freezes really well too, just be sure to have additional vegetable stock on hand when reheating.
Provided by Lise P.
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 122.5, Fat 1.6, SaturatedFat 0.2, Sodium 35.5, Carbohydrate 23.6, Fiber 3.5, Sugar 2.8, Protein 5
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