Onion And Mushroom Quinoa Recipes

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CARAMELIZED ONION AND MUSHROOM QUINOA



Caramelized Onion and Mushroom Quinoa image

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

1 1/2 cups Progresso™ vegetable stock (from 32-oz carton)
3/4 cup uncooked white quinoa, rinsed, well drained
1 tablespoon butter
1 cup sliced onion
3/4 teaspoon salt
8 oz sliced fresh white mushrooms
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh sage leaves
1/2 cup dry white wine
1/4 cup chopped fresh Italian (flat-leaf) parsley
1/2 cup chopped hazelnuts, toasted, if desired

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

GARLIC MUSHROOM QUINOA



Garlic Mushroom Quinoa image

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

1 cup quinoa
1 tablespoon olive oil
1 pound cremini mushrooms, thinly sliced
5 cloves garlic, minced
1/2 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste
2 tablespoons grated Parmesan

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.

ONION AND MUSHROOM QUINOA



Onion and Mushroom Quinoa image

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

1 teaspoon canola or soybean oil
1 cup uncooked quinoa
1 small onion, cut into fourths and sliced
1 medium carrot, shredded (2/3 cup)
1 small green bell pepper, chopped (1/2 cup)
1 cup sliced fresh mushrooms (about 2 1/2 ounces)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
1 can (14 ounces) fat-free vegetable broth

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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