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
QUINOA AND BROCCOLI CASSEROLE
Steps:
- Place the quinoa in fine sieve or strainer and rinse thoroughly under cool running water and allow to drain.
- Position a rack in the middle of the oven and heat to 350 degrees F.
- Bring the quinoa, chicken stock and 2 teaspoons of the salt to a boil in a medium saucepan over high heat. Reduce the heat to low, stir, cover and cook for 15 minutes. When 5 minutes remain, add the broccoli right on top of the quinoa and replace the lid.
- Heat a large, straight-sided saute pan over high heat and add the mushrooms and 1/3 cup of water. Cook until the mushrooms collapse, 2 to 3 minutes, then add 2 tablespoons of the butter and cook until browned. Remove to a large bowl.
- Add the remaining 2 tablespoons of butter to the pan along with the onions and the remaining teaspoon of salt. Reduce the heat to low and sweat the onions until translucent, about 5 minutes. Then stir in the mustard, smoked paprika, black pepper, cayenne and white pepper and cook for 1 minute more. Add the half-and-half to the pan and heat until warm.
- Whisk the egg in a medium bowl and temper with 1 cup of the hot liquid, continuing to whisk to prevent curdling. Then whisk the egg mixture back into the saute pan and add the cheese, stirring until melted.
- Add the quinoa, broccoli, mayonnaise and the melted cheese mixture to the bowl with the mushrooms and stir to combine.
- Pour the quinoa mixture into an ungreased 9-by-13-inch glass baking dish (see Cook's Note). Bake until set and just beginning to brown, about 45 minutes or until the internal temperature reaches 205 to 210 degrees F. Cool 10 minutes before serving.
QUINOA-STUFFED MUSHROOMS
These delicious stuffed mushrooms I created while experimenting with quinoa in the kitchen. The puree is key to keep the quinoa mixture together and add a special flavor. They are good and good for you!
Provided by Bdeebs
Categories Stuffed Mushrooms
Time 1h30m
Yield 12
Number Of Ingredients 16
Steps:
- Bring chicken broth to a boil in a saucepan over medium-high heat. Add quinoa and seafood seasoning. Season with black pepper. Reduce heat to low, cover, and simmer until quinoa is tender, about 15 minutes. Remove from the heat and cool to room temperature, about 15 minutes.
- While the quinoa is cooling, heat 1 tablespoon oil in a skillet over medium heat. Add 1 chopped onion, bell pepper, and garlic; saute until onion is soft, about 5 minutes. Season with salt and pepper and remove from the heat.
- Transfer the onion mixture to a blender and puree until paste-like, adding water as needed.
- Heat remaining 1 tablespoon oil in the same skillet over medium heat. Set mushroom caps aside for later, and add stems to the skillet with the remaining onion. Saute until onion is translucent, about 5 minutes. Season with salt and pepper and remove from the heat.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
- Prepare stuffing by combining cooled quinoa, 4 tablespoons onion puree, onion-mushroom mixture, olives, spinach, arugula, and jalapeno peppers in a bowl; mix until well combined.
- Stuff quinoa mixture into the reserved mushroom caps and sprinkle with Parmesan cheese. Place on the prepared baking sheet.
- Bake in the preheated oven until stuffing is hot and cheese is melted, about 20 minutes.
Nutrition Facts : Calories 108.8 calories, Carbohydrate 13.7 g, Cholesterol 1.4 mg, Fat 4.7 g, Fiber 1.9 g, Protein 3.6 g, SaturatedFat 0.7 g, Sodium 328.5 mg, Sugar 2 g
QUINOA AND MUSHROOM KAMA-MESHI (JAPANESE CASSEROLE)
Quinoa is a very nutritious grain that offers a complete protein source and is also high in iron, magnesium, and fiber. Quinoa can be used in any dish in place of the rice, couscous or bulgur wheat. Recipe offered as part of an Asian Forum request.
Provided by Member 610488
Categories Grains
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak the dried mushrooms in boiling water for 15 minutes.
- Rinse the quinoa. Place the quinoa in a fine-mesh strainer, and rinse thoroughly with cool water. Rub and swish the quinoa with your hand while rinsing, and rinse for at least 2 minutes under the running water. Drain.
- Dry and toast quinoa in saucepan. Heat a drizzle of olive oil in the saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute, letting the water evaporate. Remove to a large bowl.
- Strain the dried mushrooms, reserving 1/2 cup of the soaking liquid. Discard the stalks and finely slice the caps.
- In a small saucepan, heat the sherry and the stock. Cover and keep at a low simmer.
- Heat the remaining olive oil in a large saucepan. Saute the onion over medium high heat for 5 minutes, or until softened. Add the garlic, ginger and Nanami Togarashi and cook for 1 minute.
- Increase the heat to high heat and add fresh mushrooms, reserving the enoki until later. Cook for 5 minutes, until softened.
- Add the quinoa, dried mushrooms, reserved soaking liquid, and hot stock, stirring well. Bring to a boil, then reduce heat, cover and simmer for 35 minutes, or until all the liquid is evaporated.
- Chop the coy sum and steam until just wilted, then add to the caserole along with the enoki mushrooms. Stir in the rayu and serve.
Nutrition Facts : Calories 407.1, Fat 14.6, SaturatedFat 1.9, Sodium 14.3, Carbohydrate 52.9, Fiber 6.9, Sugar 4.6, Protein 14.1
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
MUSHROOM QUINOA CASSEROLE
Our family loves quinoa. I have photographic evidence of my then 18-month-old son trying to like his bowl clean...a bowl that was filled with one of our favorite quinoa meals. I love that it's filled with protein, that it's gluten free and that you always leave the dinner table satisfied. This dish is a perfect weeknight meal, great as a main or side dish for company, as well as a great complement to any weekend fare. Versatility is the name of the game with this delicious mushroom dish! As the holidays start to approach and the days become hectic I love having this simple, healthy and delicious meal on hand that I know my family will love. October also happens to be National Celiac Awareness Month. Celebrate by giving this Mushroom Quinoa Casserole a try at your dinner table.
Provided by ElizabethKnicely
Categories One Dish Meal
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Prepare quinoa according to package directions, and set aside.
- Preheat the oven to 350°F.
- Add the olive oil to a small skillet and saute the chopped onion, chopped mushrooms and crushed garlic cloves for 4 to 6 minutes, or until onions are translucent.
- Add the cooked quinoa to a 9 x 13 inch glass baking dish. Gently stir in the sauteed mushrooms and onions. Fold in the cottage cheese and beaten eggs. Top with the Parmesan - Asiago cheese blend.
- Bake in the preheated oven for 30 to 35 minutes, or until cheese has begun to turn golden on top. Serve warm.
Nutrition Facts : Calories 208.5, Fat 9.1, SaturatedFat 3.3, Cholesterol 62.3, Sodium 319.6, Carbohydrate 18.5, Fiber 2.5, Sugar 2, Protein 13.3
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