Quinoa With Celery And Mushrooms Recipes

QUINOA WITH MUSHROOMS

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.

QUINOA WITH CELERY AND MUSHROOMS

Steps:

• In a medium saucepan, bring the stock to a boil over high heat. Add the quinoa and diced celery, return to a boil, reduce the heat to simmer, cover, and cook for 12 to 14 minutes, and stir in the celery leaves. Season with salt and pepper to taste.

MUSHROOM, GARLIC & QUINOA SOUP

Steps:

• Cook Quinoa per your package directions. I use veggie stock instead of water for more flavor. Once fully cooked remove from heat and stir in additional s 1/4 cup of stock or water and let sit. Stir occasionally while preparing the soup. Adding extra water/stock keeps it moist and it will suck up less of your stock when added to the soup at the end.
• Finely dice onion and shallot then cook until starting to carmelize. Add celery (leaves included) and smashed garlic cloves and cook until soft.
• Add well cleaned and diced mushrooms to pot, cook until tender and they begin to release liquid.
• Add turmeric, smoked paprika, celery salt, and smoked pepper and chipotle flakes (From McCorrmack's, I smash it with a mortar and pestle. You can substitute regular red pepper flakes if you can't find chipotle flakes.) to the onions, shallots, celery and garlic in the pan and stir well to coat with the spices.
• Add tomato paste and stir on low heat until it becomes 'rusty' in the pan.
• Add the sherry (or veggie stock) and balsamic vinegar and raise to medium/high heat. Scrape bottom of pot to deglaze and cook until liquid reduced by half.
• Lower heat and add 6 cups of vegetable stock (Kitchen Basics is my favorite brand).
• Add bay leaf and parsley flakes, stir occasionally until warmed through.
• Add precooked Quinoa and greens (if using) and cook additional 5 minutes. At this point add additional spices if needed. You may need to add more veggie stock per your preferences as Quinoa really does suck up your stock which is why I always precook it separately and add more water/stock. You can thin per your preference but it's great as a really thick "stewp" or thinned as a soup.

SIMPLE SAVORY QUINOA

Steps:

• Heat the olive oil in a saucepan over medium heat. Stir in the celery, carrots, onion, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the vegetable stock, quinoa, basil, and turmeric. Bring to a simmer, then reduce heat to low, cover, and simmer 25 to 30 minutes until the quinoa is tender and has absorbed the liquid. Once done, stir in the lime juice, and season to taste with salt to serve.

ONION STUFFED WITH QUINOA AND MUSHROOMS

Steps:

• Up to 6 hours before mealtime, place the quinoa in a stainer and rinse under cold running water for 1 minute. Fill a saucepan with water, add the quinoa and bouillon cube, and bring to a boil. Cover and cook over medium-low heat for 15 minutes, or until the quinoa is tender. Drain in a strainer and set aside.
• Peel the onion and cut about 1 inch off the top. Pop out the center of the onion, leaving just the 2 outer layers. (Cut an X in the center few rings of the onion from the top to the bottom and wiggle the knife around to remove the middle of the onion. It doesn't matter if the center of the onion gets broken up because you are chopping it anyway. Once you have the center out, use your fingers to remove the remaining rings, keeping the 2 outer layers intact.) Chop the inside of the onion into 1/2-inch pieces. Cut the ends off the mushroom stems, discard, and cut the mushrooms into quarters. Peel the carrot, cut in half lengthwise, then cut into 1/4-inch-thick slices. Trim and discard the ends of the celery, cut in half lengthwise, then cut into 1/4-inch-thick slices.
• Place the oil in a large skillet over medium-high heat. Add the mushrooms, chopped onion, carrot, and celery and cook, stirring frequently, for 12 to 15 minutes, or until the onion is soft. Stir together the quinoa and mushroom mixture and season with salt and pepper.
• Carefully separate the two large onion layers, keeping both intact, and place them in an 8-inch square baking pan. Spoon the quinoa mixture into each of the onion layers and cover with aluminum foil. Refrigerate until ready to use.
• Cut the thick red stem out of the red chard leaves and rinse the leaves well. Place the still-wet chard leaves in the skillet and cook over medium heat for 5 to 6 minutes, or until completely wilted. Remove from the heat, cool completely, cover with plastic wrap, and refrigerate until ready to use.
• One hour and 15 minutes before mealtime, preheat the oven to 350°F. Leave the aluminum foil on the onion shells and bake for 1 hour, or until the quinoa is warmed through.
• Five minutes before mealtime, remove the plastic wrap from the chard and cook over medium-high heat, stirring occasionally, for 5 minutes, or until hot.
• Place some of the chard in the center of each plate and, using a spatula to keep in the quinoa, carefully top with a quinoa-filled onion shell. Serve immediately.
• Quinoa is a seed, not really a grain, though it's cooked and used like whole grains. It's very high in protein, and unlike wheat or rice, it contains a balanced set of essential amino acids, making it an unusually complete vegetarian source of protein. It's also a good source of dietary fiber and phosphorus and is high in magnesium and iron. Plus, it's gluten free and easy to digest. It has a nice mild, nutty flavor, too. What more could you want?