Mushroom Quinoa Pilaf Recipes

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MUSHROOM QUINOA PILAF



Mushroom Quinoa Pilaf image

Mushroom Quinoa Pilaf is a great dish to eat on its own or as a side. All you really need is a salad. Slivered almonds, sun-dried tomatoes, and peas make it hearty.

Provided by Diane Smith

Categories     Main Dishes     Side Dishes

Time 35m

Number Of Ingredients 12

1 cup quinoa
2 cups low sodium vegetable broth
8 oz mushrooms (sliced)
3/4 cup sun-dried tomatoes (soaked in hot water and sliced)
1 cup frozen green peas
1/3 cup slivered almonds
sea salt and pepper (to taste)
1/4 cup champagne vinegar (rice or apple cider)
1 tsp dijon mustard
1 tsp maple syrup
1/2 lemon (juiced)
sea salt and pepper (to taste)

Steps:

  • Saute mushrooms in a large saute pan over medium heat with very small amount of vegetable broth or water until cooked through.
  • Add the quinoa, 2 cups vegetable broth or water to the pan and heat until boiling. Turn down heat to simmer and cook about 15 minutes until all of the water is absorbed.
  • Add the peas during the last few minutes of cooking along with the sun-dried tomatoes, and slivered almonds. Stir to combine.
  • Mix dressing ingredients and add to quinoa, mixing to combine.

Nutrition Facts : Calories 193 kcal, Carbohydrate 29 g, Protein 9 g, Fat 5.2 g, SaturatedFat 0.5 g, Sodium 90 mg, Fiber 5.3 g, Sugar 6.4 g, ServingSize 1 serving

MUSHROOM AND QUINOA PILAF



Mushroom and Quinoa Pilaf image

I don't get too excited over vegetables, but this pilaf is really quite nice. This wonderful dish is something that I can see being pared with all meats or seafood

Provided by Abby Girl

Categories     Long Grain Rice

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 cup onion, chopped finely
4 cups cremini mushrooms, slliced (or white)
1/2 teaspoon salt
1/4 teaspoon ground black pepper (to taste)
1 -2 tablespoon water (if needed)
2 garlic, minced
2/3 cup quinoa, rinsed well
2/3 cup long grain white rice
1/2 teaspoon oregano or 1/2 teaspoon thyme
2 2/3 mushroom stock or 2 2/3 vegetable stock
1/2 cup parmesan cheese, freshly grated
1/4 cup parsley, chopped
1 tablespoon balsamic vinegar

Steps:

  • In a large skillet, heat oil over medium heat. Saute onion for about 3 minutes or until softened, add mushrooms, salt and pepper; saute for 5 - 7 minutes or until mushrooms are browned. If the pan gets too dry, add water as needed.
  • Add garlic, quinoa, rice and oregano; cook, stirring for 30 seconds or until grains are coated with oil and mixture is fragrant.
  • Add 2-2/3 cup stock and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes or until liquid is absorbed and grains are tender. If liquid is absorbed before grains are ready, add more stock and continue to simmer, covered, until grains are tender.
  • Remove from heat and stir in parmesan, parsley and vinegar.

Nutrition Facts : Calories 192.9, Fat 4.6, SaturatedFat 1.5, Cholesterol 5.5, Sodium 250, Carbohydrate 30.9, Fiber 2.2, Sugar 2.1, Protein 7.8

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

QUINOA PILAF WITH CRIMINI MUSHROOMS



Quinoa Pilaf with Crimini Mushrooms image

This dish has been a big hit as a side dish at Calhoun. The kids at Calhoun were fascinated to learn that quinoa is not a grain but a seed. It looks like a grain and reacts like a grain when cooked but it is still a seed. You can see the stamen in cooked "grain". It's nutty and delicious as a replacement for rice.

Provided by Food Network

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 9

1 tablespoon kosher for Passover olive oil
1 small shallot, peeled and chopped
1/2 cup crimini mushrooms, wiped clean and thinly sliced
1 1/2 cups quinoa, rinsed well and drained
1/2 teaspoon fresh thyme leaves removed from their stems
1 bay leaf
1 1/2 teaspoons kosher salt
Freshly ground black pepper
3 cups vegetable stock, or water

Steps:

  • Place a saucepan on high heat and get it hot. Add the olive oil and swirl it around to make sure the entire surface is covered with oil. Add the shallot and sweat (cook until translucent but not brown). Add the crimini mushrooms and cook until brown. Add the quinoa, thyme leaves, bay leaf, kosher salt and black pepper to the pan and stir. Let the ingredients heat up and roast a little to bring out all their fullest flavors. The steam coming up should be very aromatic.
  • Slowly and carefully add the vegetable stock (it will spatter because the pan and ingredients are hot). When it comes to full boil, reduce the heat to a low simmer, cover and allow to steam for about 15 minutes.
  • After 15 minutes, turn off the heat, remove lid and fluff the quinoa and then replace the lid and allow to sit for about 10 minutes.
  • Taste for seasoning and adjust, if necessary. Serve.

QUINOA PILAF WITH SALMON, SPINACH AND MUSHROOMS



Quinoa Pilaf With Salmon, Spinach and Mushrooms image

This is such a nutrient-dense food, packed with omega-3, protein, vitamins and minerals! I made this as a main dish, but it can also be served as a side dish or for brunch. Add a green salad and you can have a very healthy supper! Please visit my blog, www.InnerHarmonyNutrition.com for more gluten-free, low-GI recipes.

Provided by InnerHarmonyNutriti

Categories     Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

5 ounces wild salmon fillets
1 tablespoon white wine or 1 tablespoon sake
1 cup quinoa
1 tablespoon olive oil
1/4 large onion, diced
1 garlic clove, minced
7 mushrooms, sliced
3 bunches spinach, roughly chopped
salt
pepper

Steps:

  • Salt and pepper the salmon fillet and sprinkle 1 Tbsp of white wine or sake.
  • In the meantime, wash and chop all the vegetables.
  • In a saucepan, place quinoa and 2 cups of water and bring to a boil.
  • Place the salmon fillet with the skin side down, reduce to a simmer, and cover. Cook until all water is absorbed, for about 10 - 15 minutes.
  • Heat a Tbsp olive oil in a skillet, add onion and garlic and sauté for about 2 minutes. Add mushrooms and sauté. Finally add spinach and sauté until the spinach is completely wilted. Season with salt and pepper.
  • When the quinoa is done, turn off the heat. Carefully remove the salmon skin and flake the salmon with a fork. Mix with the quinoa.
  • Add the vegetables and mix again. Season with salt and pepper.
  • Infuse love into food and serve!

Nutrition Facts : Calories 304.2, Fat 8.6, SaturatedFat 1.2, Cholesterol 16.1, Sodium 232.2, Carbohydrate 38.8, Fiber 9.1, Sugar 2.1, Protein 21.6

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

RED QUINOA AND MUSHROOM PILAF WITH DILL



Red Quinoa and Mushroom Pilaf with Dill image

Red quinoa simmered with mushrooms is served with juicy orange segments and dill.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Quinoa Recipes

Yield Makes 7 cups

Number Of Ingredients 13

3 1/2 cups homemade or low-sodium store-bought chicken stock
1 ounce mixed dried mushrooms
2 cups red quinoa
1 tablespoon olive oil
8 ounces cremini or white mushrooms, quartered
2 shallots, coarsely chopped
Coarse salt
1 tablespoon finely chopped fresh thyme
Freshly ground pepper
1 tablespoon unsalted butter
1/4 cup plus 1 tablespoon finely chopped fresh dill
3 tablespoons finely chopped chives
2 Valencia or navel oranges, peel and pith removed, flesh thinly sliced into rounds

Steps:

  • Bring stock to a boil; pour over dried mushrooms in a small bowl. Soak until soft, about 6 minutes. Pour liquid through a fine sieve into a bowl; set aside. Coarsely chop soaked mushrooms; set aside.
  • Rinse quinoa thoroughly in a fine sieve; drain. Heat oil in a large pot over medium-high heat until hot but not smoking; add fresh mushrooms, shallots, and 1/4 teaspoon salt. Cook, stirring occasionally, until mushrooms and shallots have released their liquid and are slightly caramelized, about 7 minutes. Add quinoa; cook, stirring, until it begins to pop and crackle, about 5 minutes.
  • Add reserved soaked mushrooms, reserved soaking liquid, and thyme to pot; bring to a boil. Stir; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 20 minutes. Stir in 1/4 teaspoon salt, pepper to taste, and the butter. Just before serving, stir in dill and chives; add oranges, and gently toss.

Nutrition Facts : Calories 312 g, Cholesterol 6 g, Fat 8 g, Fiber 6 g, Protein 11 g, Sodium 583 g

MUSHROOM-QUINOA PILAF



Mushroom-Quinoa Pilaf image

Cook an alternative to rice with Mushroom-Quinoa Pilaf with grated Parmesan. Thanks to the quinoa, this Mushroom-Quinoa Pilaf is a better-for-you choice.

Provided by My Food and Family

Categories     Superfood Recipes

Time 43m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 7

1/4 cup KRAFT Tuscan House Italian Dressing
1/2 lb. fresh mushrooms, chopped
1 onion, finely chopped
1 cup fat-free reduced-sodium chicken broth
1 cup quinoa, rinsed
2 Tbsp. KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh parsley

Steps:

  • Heat dressing in large saucepan on medium-high heat. Add mushrooms and onions; cook and stir 5 min. or until onions are crisp-tender.
  • Stir in broth; bring to boil. Add quinoa; stir. Return to boil; cover. Simmer on low heat 16 to 18 min. or until liquid is absorbed and quinoa is tender. Remove from heat; fluff with fork. Let stand, covered, 5 min.
  • Stir in cheese and parsley.

Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

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