Quinoa Mushroom Frittata With Fresh Herbs Recipes

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MUSHROOM FRITTATA WITH QUINOA AND FRESH HERBS



Mushroom Frittata with Quinoa and Fresh Herbs image

Packed with protein, vegetables and hearty whole grains, this frittata is a meal unto itself.

Provided by Recipe by Our Cookbook Collection

Categories     Breakfast

Yield Yield: 6 servings

Number Of Ingredients 11

3/4 cup uncooked quinoa (1 1/2 cups cooked)
6 large pasture-raised eggs
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
2 tablespoons chopped fresh chives or tarragon
1 teaspoon minced fresh thyme leaves
1/4 teaspoon freshly ground black pepper
4 green onions or garlic scapes, thinly sliced
1 cup sliced mushrooms such as maitake, shiitake, or chanterelle, brushed clean and sliced
olive oil
1/4 cup assorted pitted olives, whole or chopped

Steps:

  • Cook the quinoa according to the package instructions. Set aside.
  • In a large bowl, whisk the eggs, then stir in the quinoa, Parmesan, herbs, pepper, green onions or garlic scapes, and mushrooms.
  • Coat a medium, ovenproof skillet with a thick layer of olive oil. Place over medium- high heat, add the egg mixture, and sprinkle with the olives. Cook for 2 to 3 minutes without stirring.
  • Preheat the broiler with the rack in the second position from the top. Broil the frittata until the top is lightly browned and the eggs have firmed up in the center, 3 to 4 minutes.
  • Remove the frittata from the oven and let it rest for 3 minutes. Loosen the edges with a spatula and cut into 6 wedges. Serve immediately.

Nutrition Facts :

QUINOA-MUSHROOM FRITTATA WITH FRESH HERBS



Quinoa-Mushroom Frittata With Fresh Herbs image

Used as healing compounds since the early days of medicine, herbs have strong scents and flavors that indicate the presence of unique phytonutrients. Study after study shows that traditional healers were right: these plants are medicine. This simple dish brings some serious plant power with the fresh herbs, mushrooms, olives, and quinoa. Mushrooms also contain unique phytonutrients, helping you round out this meal. For your next brunch, serve up some healing!

Provided by Drew Ramsey, M.D.

Categories     HarperCollins     Frittata     Egg     Quinoa     Olive     Brunch     Dinner     Herb     Spring     Parmesan     Mushroom     Healthy     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 11

3/4 cup uncooked quinoa (or 1 1/2 cups cooked)
6 large pasture-raised eggs
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
2 tablespoons chopped fresh chives or tarragon
1 teaspoon minced fresh thyme leaves
1/4 teaspoon freshly ground black pepper
4 green onions or garlic scapes, thinly sliced
1 cup sliced mushrooms such as maitake, shiitake, or chanterelle, brushed clean and sliced
Olive oil
1/4 cup assorted pitted olives, whole or chopped

Steps:

  • Cook the quinoa according to the package instructions. Set aside.
  • In a large bowl, whisk the eggs, then stir in the quinoa, Parmesan, herbs, pepper, green onions or garlic scapes, and mushrooms.
  • Coat a medium, ovenproof skillet with a thick layer of olive oil. Place over medium high heat, add the egg mixture, and sprinkle with the olives. Cook for 2 to 3 minutes without stirring.
  • Preheat the broiler with the rack in the second position from the top. Broil the frittata until the top is lightly browned and the eggs have firmed up in the center, 3 to 4 minutes.
  • Remove the frittata from the oven and let it rest for 3 minutes. Loosen the edges with a spatula and cut into 6 wedges. Serve immediately.

HERBED QUINOA



Herbed Quinoa image

Provided by Giada De Laurentiis

Categories     side-dish

Time 23m

Yield 4 servings

Number Of Ingredients 10

2 3/4 cups low-sodium chicken stock
1/4 cup fresh lemon juice
1 1/2 cups quinoa
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
3/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper

Steps:

  • For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.
  • For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
  • Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.

EASY STOVETOP FRITTATA WITH FRESH HERBS



Easy Stovetop Frittata with Fresh Herbs image

A simple but satisfying dish made with eggs, fresh herbs and ricotta

Provided by Marilena Leavitt

Categories     Light lunch

Time 25m

Yield serves 4

Number Of Ingredients 8

1 medium onion, minced
2 medium green onions, thinly sliced
2 TBSP. extra virgin olive oil
6 large organic eggs, lightly beaten
1 cup ricotta, full fat (I like the Calabro brand)
¾ -1 cup fresh herbs, like parsley, dill, mint, basil, chopped
--- sea salt and freshly ground pepper
2 TBSP. butter

Steps:

  • Heat olive oil in a medium nonstick skillet. Add the onion and green onions and cook them gently until they are soft and lightly browned. Remove them from the pan and set them aside.
  • In a bowl, whisk the eggs and then add the ricotta. Whisk again until well incorporated with the eggs. Season the mixture generously with salt and pepper and add the fresh herbs and the reserved cooked onions.
  • Set the same pan over medium heat and add the butter. Once the butter melts, pour the egg mixture into the pan. When the mixture starts to set, with the help of a spatula, ease it away from the sides of the pan. Let the frittata cook gently until it is almost set. At this point it should be still a little wet on top.
  • Turn off the heat. Place a large plate on top of the pan. Invert the frittata upside down onto the plate and slide it back into the pan. The heat of the pan will only need 30 seconds or so to finish cooking the top of the frittata.
  • Slide the frittata onto a serving plate. Let it sit for 5 minutes to cool down slightly, cut into wedges or smaller slices and serve.

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

MINI FRITTATAS WITH QUINOA



Mini Frittatas with Quinoa image

Savory bites equally excellent hot or cold. Ideal for breakfast, brunch, lunch, or dinner.

Provided by Laka kuharica - Easy Cook

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 1h10m

Yield 6

Number Of Ingredients 10

1 ½ cups water
¾ cup quinoa, rinsed and drained
2 eggs
2 egg whites
1 cup shredded zucchini
1 cup shredded Swiss cheese
½ cup diced ham
¼ cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
¼ teaspoon ground white pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.
  • Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes.
  • Combine cooked quinoa, eggs, egg whites, zucchini, Swiss cheese, ham, parsley, Parmesan cheese, and white pepper in a large bowl and mix until thoroughly combined. Spoon mixture to the top of each prepared muffin cup.
  • Bake in preheated oven until the edges of frittatas are golden brown, about 30 minutes. Allow to cool at least 5 minutes in the pan before serving. Serve hot or cold.

Nutrition Facts : Calories 213.3 calories, Carbohydrate 15.5 g, Cholesterol 86.3 mg, Fat 10.5 g, Fiber 2.1 g, Protein 14 g, SaturatedFat 4.8 g, Sodium 256 mg, Sugar 0.8 g

VEGETABLE FRITTATA WITH QUINOA



Vegetable Frittata With Quinoa image

Provided by Tara Parker-Pope

Time 45m

Yield 6 servings

Number Of Ingredients 9

2 cups vegetable stock
1 cup parsnips, peeled and diced into roughly 1/2-inch cubes
1 cup cauliflower, broken into florets
1 cup zucchini, cut into roughly 1/2-inch slices
1/2 cup quinoa, uncooked
1/2 cup red plum tomato, cored and diced
2 teaspoons Herbs de Provence (or equal parts thyme, oregano, marjoram, basil and sage)
2 teaspoons Roquefort or other blue cheese
4 eggs

Steps:

  • Preheat oven to 375 degrees.
  • Heat stock in a saucepan over medium heat to boiling. Add parsnips and cook 5 to 7 minutes, until al dente. Remove parsnips from stock with a slotted spoon and put in large bowl. Reserve stock; it will be used to cook other frittata ingredients.
  • Add cauliflower to heated stock and cook 5 to 7 minutes, until al dente. Remove cauliflower and add to bowl with parsnips.
  • Add zucchini to stock and cook about 1 minute, then remove and add to vegetables in bowl.
  • Add quinoa to simmering stock, bring to a boil and cook about 5 minutes, or until al dente. Remove the quinoa from the stock and add to vegetables in bowl. (The broth, enriched with flavor and vitamins from the vegetables, can be stored and re-used.)
  • Add diced tomato, herbs and Roquefort to the cooked vegetables and quinoa. Mix until the cheese combines completely with the other ingredients.
  • In a small bowl, whisk the eggs with a fork until whites and yolks are mixed. Add the eggs to the vegetable mixture and stir gently.
  • Rub 1 teaspoon butter on the bottom of a 10-inch nonstick ovenproof fry pan (or coat with nonstick spray). Heat the pan on the stovetop on medium until the butter is frothy, lower the temperature to medium-low and add the frittata mixture. Cook for a few minutes, then finish in the oven until done to your taste. (Leaving them slightly runny makes for a velvety texture.)
  • Flip onto a plate by holding the plate upside down on top of the pan and flipping pan and plate together. You can brush the top of the frittata with melted butter and serve with toast.

Nutrition Facts : @context http, Calories 128, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 4 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 83 milligrams, Sugar 2 grams, TransFat 0 grams

MUSHROOM AND HERB QUINOA



Mushroom and Herb Quinoa image

From Patricia Green's and Carolyn Hemming's book, Quinoa 365. "The bold color and flavor of this recipe make it a great side for a pork, chicken or beef dish. If you can't find cremini mushrooms, use an extra cup (250mL) of button mushrooms."

Provided by mersaydees

Categories     Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 tablespoon butter (15 mL) or 1 tablespoon cooking oil (15 mL)
1/3 cup green onion, sliced (80 mL)
1/2 teaspoon fresh garlic, minced (2 mL)
3/4 cup red quinoa (185 mL)
1 3/4 cups vegetable stock (435 mL)
1 cup white button mushrooms, quartered (250 mL)
1 cup brown cremini mushroom, quartered (250 mL)
1 pinch ground black pepper
2 tablespoons fresh parsley, minced (30 mL)
2/3 cup parmesan cheese, freshly grated (160mL)

Steps:

  • Add butter to large saucepan on low heat. Add green onion and garlic and sauté for about 5 minutes. Add the quinoa and stir to coat it with butter.
  • Add the vegetable stock and bring to a boil. Reduce the heat and simmer, uncovered, for about 20 minutes, until most of the stock has been absorbed, stirring frequently.
  • Add mushrooms and continue cooking for 15 minutes, stirring frequently, until there is no more liquid.
  • Toss in a pinch of pepper and stir in the parsley and grated Parmesan cheese.
  • Serve immediately.

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