Mushroom Shallot Garlic Quinoa Recipes
MUSHROOM SHALLOT GARLIC QUINOA
Mushroom Shallot Garlic Quinoa. An easy and healthy side dish. Ready in less than 30 minutes!
Provided by Kelley Simmons
Categories Side Dish
Time 30m
Number Of Ingredients 12
Steps:
- Rinse quinoa thoroughly and strain.
- Add quinoa, chicken broth and water to a medium saucepan. Bring to a boil and reduce to a simmer. Simmer until all of the liquid is absorbed, about 15 minutes.
- Meanwhile, add oil to a large skillet.
- Add shallots and saute for 2-3 minutes.
- Add in garlic and cook for 1 minute.
- Stir in both mushrooms and saute for 2 minutes.
- Pour in wine and deglaze the pan, 1-2 minutes.
- Combine cooked quinoa to the mushroom mixture and season with salt and pepper.
- Serve immediately with parsley if desired.
Nutrition Facts : Calories 237 kcal, Carbohydrate 33 g, Protein 8 g, Fat 8 g, SaturatedFat 1 g, Sodium 373 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
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.
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
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
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- In a large skillet like this one, heat extra virgin olive oil and ghee over medium heat until shimmering. Add shallots, garlic, thyme springs and cinnamon sticks. Cook for 10 to 12 minutes, stirring occasionally, until shallots begin to soften.
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- In a high speed blender, add all ingredients and blend until completely smooth. Adjust to taste with additional salt and pepper as desired. Set aside.
- In a frying pan over medium heat, add mushrooms and 2-3 tablespoons of water to cook for a few minutes. Once the water has been absorbed, sauté with garlic, shallot, fresh herbs, salt and pepper with a touch of oil if desired. Set aside.
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- Combine quinoa and water in a small saucepan; bring to a boil over medium-high heat (watch to ensure it does not boil over). Cover, reduce heat to low, and cook until the liquid has been absorbed and the quinoa is tender, about 15 minutes. Set aside.
- Heat 2 tsp. oil in a medium saucepan over medium-high heat. Add shallot and cook, stirring often, until fragrant, about 2 minutes. Add the remaining 1 tsp. oil and mushrooms; cook, stirring occasionally, until the mushrooms begin to turn golden, 2 to 3 minutes.
- Add garlic, crushed red pepper, and shrimp; cook, stirring, for 1 minute. Stir in 1/2 cup broth and cook, stirring and scraping up any browned bits, for 1 minute.
- Reduce heat to medium. Stir in the quinoa and the remaining 1/4 cup broth; cook, stirring, until the liquid has almost evaporated, about 2 minutes. Stir in parsley, salt, and pepper. Sprinkle with Parmesan. Serve immediately, with lemon wedges.
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- Place quinoa in a fine-mesh sieve and rinse under cool water. Drain and place in a medium pot. Add 2 cups water and bring to a boil. Reduce heat to a low simmer, cover and cook for about 15 minutes, until liquid is absorbed. Remove from heat but keep lid on the pot until the mushrooms are done.
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- Heat oil in a skillet over medium heat. Add mushrooms, shallot and garlic and sauté until mushrooms have softened and are starting to brown, about 3 - 5 minutes.
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