Mushroom Quinoa Pie Recipes
GARLIC MUSHROOM QUINOA
An easy, healthy side dish that you'll want to make with every single meal!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside. Heat olive oil in a large skillet over medium high heat. Add mushrooms, garlic and thyme, and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in quinoa until well combined. Serve immediately, garnished with Parmesan, if desired.
MUSHROOM AND QUINOA PIE
Make and share this Mushroom and Quinoa Pie recipe from Food.com.
Provided by Lani D
Categories Savory Pies
Time 2h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sauté onion, green onions and garlic in the olive oil for 2 minutes until the onion is translucent. Add the mushroom and sauté for 5 minutes.
- Add the stock and half the pine nuts and bring to the boil. Reduce the heat and simmer for 30 minutes.
- While the mushrooms are cooking, rinse the quinoa in water then add it to the pan with 2 cups of water.
- Bring to the boil then reduce the heat, cover and cook for 15 minutes or until the grain is tender and the water is absorbed.
- Remove from the heat.
- Chop remaining pine nuts and add to the pan.
- Mix the miso paste and kuzu (arrowroot) in the water and stir until smooth. Pour into the mushroom mixture and stir until it thickens slightly. Stir through the parsley and remove from the heat.
- Pour the mushroom mix into an ovenproof dish. Top with quinoa and back in an oven for 20 minutes at 160°C.
- Serve with stir fried spinach or Asian greens.
Nutrition Facts : Calories 293.6, Fat 13.8, SaturatedFat 1.4, Sodium 181, Carbohydrate 35.8, Fiber 5.1, Sugar 4.1, Protein 11.7
CARAMELIZED ONION AND MUSHROOM QUINOA
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
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
ONION AND MUSHROOM QUINOA
Betty Crocker's Heart Healthy Cookbook shares a recipe! This delicious quinoa and vegetables side dish recipe is easy to make and is ready in just 30 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in 2-quart saucepan over medium heat. Cook quinoa and onion in oil 4 to 5 minutes, stirring occasionally, until light brown.
- Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer about 15 minutes or until liquid is absorbed. Fluff with fork.
Nutrition Facts : Calories 200, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 7 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 6 g, TransFat 0 g
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