Quinoa Loaf With Mushrooms And Peas Recipes

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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

QUINOA LOAF



Quinoa Loaf image

I foound this on the 3ABN recipe website and tried it. My family actually liked it too and they are fussy eaters! It is one that you can add your own favorite things to and it will adapt well. Just make sure that you diced or grate your added ingredients so that the loaf will cook correctly. It is a great vegetarian meatloaf substitute! If you use the egg for the non-vegan version, start with one egg and if it is still too stiff, add one at a time until the correct loaf texture.

Provided by OceanLuvinGranny

Categories     Vegetable

Time 55m

Yield 1 loaf, 8-10 serving(s)

Number Of Ingredients 16

1 cup uncooked quinoa
1 1/2 cups water
1 cup cashews, ground
1 cup carrot, grated
1 cup chopped onion
1 cup celery, diced
1 cup white button mushrooms, grated
1/4 cup soy sauce, unfermented
1/4 cup tahini (or flax seed mixture for the vegan version)
1 egg (for the non-vegan version)
1 teaspoon thyme
1 teaspoon sage
2 teaspoons garlic powder
1 tablespoon nutritional yeast flakes
1 lb tofu, firm
vegetable broth, for sauteeing

Steps:

  • Bring water to boil and add quinoa. Immediately cover and remove from heat. Do not uncover until ready to use.
  • Saute' onion, mushrooms, carrot, & celery until soft in a small amount of vegetable broth.
  • In large bowl, crumble tofu and combine with other ingredients including cooked quinoa.
  • Place in loaf pan that has been sprayed with non-stick spray or you can use an 8 inch baking dish.
  • Cover and Bake at 350 for 45 minutes.
  • Remove cover the last 10 minutes. Serve with a gravy made of mushroom soup mixed with sour cream. Or, you can use a brown gravy.

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