Quinoa Pilaf With Mushrooms Recipes

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VEGETABLE QUINOA PILAF



Vegetable Quinoa Pilaf image

Quinoa is a delicately flavored grain, native to South America. It can be found in most health food stores. For even more flavorful pilaf, use vegetable stock in place of the water.

Provided by Laura Jull

Categories     Side Dish     Grain Side Dish Recipes

Time 50m

Yield 3

Number Of Ingredients 12

1 tablespoon olive oil
½ onion, chopped
1 stalk celery, chopped
2 carrots, diced
½ cup quinoa
1 cup hot water
1 bay leaf
1 tablespoon lemon zest
1 tablespoon lemon juice
½ cup frozen green peas, thawed
salt to taste
ground black pepper to taste

Steps:

  • Pour oil into a medium saucepan, and place over medium heat. Add onion, celery, and carrots; cook and stir for 10 minutes, or until vegetables are tender.
  • Using a strainer, rinse quinoa under cold water. Drain well. Stir into the vegetables; cook and stir for 1 minute. Add water, bay leaf and lemon rind and juice; bring to boil. Cover, and reduce heat to medium low. Simmer for 15 to 20 minutes, or until liquid is absorbed and quinoa is tender.
  • Discard bay leaf. Stir in peas, and season to taste with salt and pepper. Serve.

Nutrition Facts : Calories 195 calories, Carbohydrate 29.1 g, Fat 6.5 g, Fiber 5.1 g, Protein 6.1 g, SaturatedFat 0.9 g, Sodium 76.8 mg, Sugar 4.8 g

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 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 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 AND ALMOND PILAF



Quinoa and Almond Pilaf image

Quinoa, everyone's favorite so-called "ancient" grain, gets paired with nutty almonds and fresh parsley in this simple and quick side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Quinoa Recipes

Time 30m

Number Of Ingredients 6

2 tablespoons unsalted butter
1 shallot, minced
Salt and pepper
1 cup quinoa
1/2 cup toasted unsalted almonds, roughly chopped
1/2 cup fresh parsley, chopped

Steps:

  • In a medium saucepan, melt butter over medium-high. Add shallot and cook until softened, 4 minutes. Season with salt and pepper. Add quinoa and cook 1 minute. Add 1 1/3 cups water, bring to simmer, and cover. Cook until water is absorbed, about 17 minutes. Let stand 10 minutes and then fluff with fork. Stir in almonds and parsley.

Nutrition Facts : Calories 315 g, Fat 17 g, Fiber 5 g, Protein 10 g, SaturatedFat 5 g

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Top Asked Questions

How to cook quinoa pilaf with vegetables?
For even more flavorful pilaf, use vegetable stock in place of the water. Pour oil into a medium saucepan, and place over medium heat. Add onion, celery, and carrots; cook and stir for 10 minutes, or until vegetables are tender. Using a strainer, rinse quinoa under cold water.
How to cook quinoa and mushrooms in a pan?
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.
How to cook quinoa and quinoa salad?
In a medium saucepan, heat the oil over medium heat. Add the shallot, tomatoes, peppers and red pepper flakes and cook, stirring often, until slightly softened and aromatic, about 4 minutes. Season with the salt and add the quinoa. Using a wooden spoon, stir to coat the quinoa in the oil. Add the chicken broth, stir and bring to a simmer.
What is the best way to cook quinoa for stir fry?
Add onion, celery, and carrots; cook and stir for 10 minutes, or until vegetables are tender. Using a strainer, rinse quinoa under cold water. Drain well. Stir into the vegetables; cook and stir for 1 minute. Add water, bay leaf and lemon rind and juice; bring to boil. Cover, and reduce heat to medium low.

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