QUINOA WITH MUSHROOMS
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
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 PILAF WITH SHIITAKE MUSHROOMS, CARROTS & PECANS
This quinoa pilaf is gussied up with sautéed onions, carrots, shiitake mushrooms and pecans. It makes an earthy and hearty dish.
Provided by Jennifer Segal
Categories Dinner
Yield 4 as a side dish, 2 as a main course
Number Of Ingredients 11
Steps:
- Combine quinoa and chicken broth in a medium sauce pan. Bring to a boil, then turn heat down to low, cover and simmer until quinoa is cooked, about 15 minutes.
- In the meantime, heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Add the onions and cook, stirring occasionally, until they start to soften, 2-3 minutes. Add the carrots and thyme and cook until the carrots are just tender, 5-7 minutes. Add remaining tablespoon of olive oil, along with mushrooms and garlic. Cook, stirring constantly, until mushrooms are cooked through, a few minutes. Season vegetables with ¼ teaspoon salt and freshly ground black pepper to taste.
- Add cooked quinoa to vegetables and stir in pecans and chopped parsley. Taste and adjust seasoning if necessary. Serve hot or warm.
- Note: Shiitakes never come in contact with dirt, so the only washing usually necessary is a gentle wipe with a damp cloth or a paper towel. Use a knife to remove the stems where they meet the cap.
Nutrition Facts : ServingSize 4 servings, Calories 341, Fat 20 g, Carbohydrate 35 g, Protein 8 g, SaturatedFat 2 g, Sugar 3 g, Fiber 6 g, Sodium 186 mg, Cholesterol 0 mg
MUSHROOM AND GARLIC QUINOA SALAD RECIPE BY TASTY
Here's what you need: olive oil, mushroom, dried thyme, salt, garlic, vegetable stock, water, quinoa, cheese
Provided by Merle O'Neal
Categories Lunch
Yield 2 servings
Number Of Ingredients 9
Steps:
- In a medium-sized frying pan combine oil, mushrooms, thyme, and salt, then mix. Allow to cook about 5 minutes.
- Add the garlic, cook for 6-8 more minutes minutes until mushrooms are sufficiently cooked through and beginning to crisp up. Set mushroom mixture aside.
- Combine vegetable stock and water in pan, bring to a boil, then add quinoa and cover. Simmer for 12-15 minutes.
- Add mushroom mixture to quinoa and garnish with grated cheese of your choice (optional).
- Enjoy!
Nutrition Facts : Calories 876 calories, Carbohydrate 88 grams, Fat 49 grams, Fiber 7 grams, Protein 17 grams, Sugar 11 grams
ROASTED CARROTS AND RED QUINOA
Shiro miso, a Japanese soybean-rice paste, imparts a salty-sweet note to this substantial salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. On a rimmed baking sheet, toss carrots, onion, thyme, and 2 tablespoons oil. Season with salt and pepper. Roast, stirring once, until tender, about 40 minutes.
- In a saucepan, bring quinoa and 1 1/4 cups water to a boil. Cover; reduce heat and simmer until tender, 16 minutes. Add spinach, cover, and let stand 5 minutes. Transfer to a bowl; top with vegetables. In another bowl, whisk together miso, lemon juice, and remaining 1 tablespoon oil. Drizzle over salad; toss.
Nutrition Facts : Calories 345 g, Fat 14 g, Fiber 16 g, Protein 9 g, SaturatedFat 2 g, Sodium 310 g
CARROT QUINOA
I was experimenting with quinoa and I came up with this tasty dish full of vegetables.
Provided by rachimama21
Categories Side Dish Grain Side Dish Recipes
Time 53m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a large saucepan over medium-high heat. Add carrots, red bell peppers, green bell peppers, onion, and shallot. Cook and stir until softened, about 5 minutes. Add garlic; cook and stir until fragrant, about 3 minutes.
- Pour vegetable broth and quinoa into the saucepan. Cover and simmer until quinoa is soft, about 20 minutes. Sprinkle dried basil on top.
Nutrition Facts : Calories 389.8 calories, Carbohydrate 51.7 g, Fat 17.2 g, Fiber 8.9 g, Protein 9.4 g, SaturatedFat 2.3 g, Sodium 333.2 mg, Sugar 25.1 g
SMOKY QUINOA WITH MUSHROOMS
Add quinoa cooked with smoked paprika to your list of top sides. To warm the spinach leaves, quickly saute if desired. -Ellen Kanner, Miami, Florida
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, heat oil over medium-high heat. Add mushrooms; cook and stir 6-8 minutes or until mushrooms are tender. Add garlic; cook 1 minute longer. Reduce heat to medium-low; cook, covered, 10 minutes., Stir in tomato paste, paprika, lemon juice, cumin and salt until blended. Add water; bring to a boil. Add quinoa. Reduce heat; simmer, covered, 15-18 minutes or until liquid is absorbed. Remove from heat; fluff with a fork., Arrange spinach on a serving plate; spoon quinoa over spinach. Sprinkle with cilantro; serve with lemon wedges.
Nutrition Facts : Calories 217 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 337mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 6g fiber), Protein 10g protein. Diabetic Exchanges
QUINOA WITH MUSHROOMS & CARROTS
Steps:
- 1. combine quinoa & broth in med. sauce pan- bring to boil-lower heat to simmer-cover ck 15 min-turn off heat-let sit 15 min -fluff w/ fork 2.heat 1 tbsp & Pam in lg saute pan med heat-add onions-ck 2-3 min till start to soften. 3.add carrots-thyme-spray Pam -ck 5-7 min 4.add 1/2tbsp EVOO &mushrooms, garlic-ck thru--season vegetables w/ s&p 5.add quinoa & veg together-mix-add parsley& pecans--mix serve hot/warm
MUSHROOM AND HERB QUINOA
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
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.
QUINOA WITH CELERY AND MUSHROOMS
I can just hear someone shouting "Oh, no, not quinoa again," but this is really good. I made it for friends who cannot eat onions or garlic. Looking around for a solution, I found that the freezer had two plastic containers of _Boletus_ mushrooms that I had picked, cooked, and frozen in the summer. If-as is probable-fresh _Boletus_ are not available, use another good mushroom. Even if you don't forage as I do, you will find an expanding selection of flavorful mushrooms in shops-labeled "wild" only to differentiate them from regular mushrooms. They need not be frozen. In fact, they will need to be defrosted if frozen. Don't worry if this makes more than you need. My friends took home the remains, and so will yours.
Provided by Barbara Kafka
Yield Makes about 7 cups
Number Of Ingredients 7
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.
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