Quinoa With Shiitakes And Snow Peas Recipes

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QUINOA WITH PEAS AND ONION



Quinoa with Peas and Onion image

Even picky eaters will love this protein-packed dish. If you have freshly shelled peas on hand, substitute them for the frozen. —Lori Panarella, Phoenixville, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 8

2 cups water
1 cup quinoa, rinsed
1 small onion, chopped
1 tablespoon olive oil
1-1/2 cups frozen peas
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped walnuts

Steps:

  • In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork. , Meanwhile, in a large skillet, saute onion in oil until tender. Add peas; cook and stir until heated through. Stir in the cooked quinoa, salt and pepper. Sprinkle with walnuts.

Nutrition Facts : Calories 174 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 244mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges

QUINOA WITH ASPARAGUS, SHIITAKE, MUSHROOMS AND VEGGIE TENDERS



Quinoa with Asparagus, Shiitake, Mushrooms and Veggie Tenders image

Dinner is near at hand with quick-cooking quinoa. It's delicious with mushrooms, asparagus, veggie tenders and a hint of lemon.

Provided by Yves Veggie Cuisine

Categories     Trusted Brands: Recipes and Tips     Yves Veggie Cuisine

Time 22m

Yield 4

Number Of Ingredients 8

1 (200 g) package Casbah® Quinoa
1 tablespoon Spectrum® Canola Oil
4 ounces shiitake mushrooms, stems removed, caps sliced
1 clove garlic, finely chopped
1 ½ cups Imagine Organic Vegetable Broth
1 package Europe's Best® Asparagus
1 (170 gram) package Yves Veggie Cuisine® Chick'n or Beef Veggie Tenders
1 teaspoon finely shredded lemon rind

Steps:

  • Rinse quinoa with water; drain. Set aside.
  • In a large non-stick skillet or pot with a lid, heat oil over medium heat. Add mushrooms and garlic; cook, stirring, for 2 minutes.
  • Stir in quinoa and broth. Bring to a boil over high heat. Reduce heat, cover and simmer for 12 minutes. (Do not lift lid or stir while cooking.)
  • Cut asparagus into 3 pieces each. Stir asparagus, veggie tenders and lemon rind into quinoa. Cook for about 3 minutes, until heated through.

Nutrition Facts : Calories 311.2 calories, Carbohydrate 37.9 g, Fat 7.9 g, Fiber 4.7 g, Protein 21.1 g, SaturatedFat 0.7 g, Sodium 438.5 mg, Sugar 1.8 g

QUINOA WITH SHIITAKES AND SNOW PEAS



Quinoa With Shiitakes and Snow Peas image

An easy, healthy dish that can be served as a vegetarian main or side dish to complement a meaty entree.

Provided by Food Network Canada

Categories     Legumes,Main,mushrooms,rice and grain,side,vegetarian

Time 45m

Yield 4 servings

Number Of Ingredients 8

1 cup quinoa, rinsed
1 Tbsp toasted sesame oil
2 cloves garlic, thinly sliced
4 oz shiitake mushrooms, stems discarded, caps thinly sliced (about 2 cups)
4 oz snow peas, thinly sliced on an angle
Kosher salt and freshly ground black pepper
1 Tbsp low-sodium soy sauce
1 scallion, white and green, sliced

Steps:

  • Place the quinoa and 2 cups water in a small saucepan. Bring to a boil over high heat. Stir once, cover and reduce the heat to low. Continue to cook until the water is absorbed and the quinoa is tender, about 20 minutes. Remove from the heat and let stand 5 minutes, uncover and fluff with a fork.
  • Meanwhile, heat 1 teaspoon of the sesame oil in a medium nonstick skillet over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the mushrooms and continue to cook, stirring, until the mushrooms are tender, about 5 minutes. Add the snow peas, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until bright green but still crisp-tender, about 3 minutes. Remove from the heat. Combine the cooked quinoa, mushroom mixture, soy sauce, scallions and remaining 2 teaspoons sesame oil in a medium bowl. Toss gently to combine. Season with additional salt and pepper. Serve warm or at room temperature.

SALT AND PEPPER SALMON WITH SHIITAKES AND LEEKS



Salt and Pepper Salmon with Shiitakes and Leeks image

Provided by Hans Rueffert

Time 21m

Yield 1 servings

Number Of Ingredients 7

8-ounce salmon fillet, pin bones removed
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
6 tablespoons unsalted butter
3/4 cup sliced shiitake mushrooms, stems removed
1/4 cup sliced leeks, white portion only

Steps:

  • Salmon is a really unique fish that we often take for granted. Everyone smothers it with heavy sauces or encrusts it with this and that...which is fine. But why not enjoy the fish for what it is from time to time? So, simply season the salmon fillet with a nice sprinkle of salt and coarse ground pepper, both sides. Rub the fillet with a small amount of olive oil. Grill or pan sear the salmon until just medium rare or medium, about 2 to 3 minutes per side. (The saying is, you don't cook salmon, you should merely threaten it!)
  • In a skillet over high heat, heat the butter until nearly smoking. Add the shiitakes and leeks and cook on high heat until the edges just begin to brown, about 4 to 5 minutes. Season with salt and pepper.
  • To serve, simply spoon the mushroom/leek mixture onto salmon. Serve with a side of spinach spaetzle and a simple red pepper compound butter.

MISO SOUP WITH PEAS AND SHIITAKES



Miso Soup With Peas and Shiitakes image

Make and share this Miso Soup With Peas and Shiitakes recipe from Food.com.

Provided by dicentra

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

8 ounces shiitake mushrooms, chopped
1 cup quinoa, rinsed
6 cups chicken broth or 6 cups vegetable broth
2 cups sugar snap peas, sliced
3 tablespoons miso
1 teaspoon rice vinegar
salt and pepper
1/2 cup packed fresh basil leaf, thinly sliced

Steps:

  • In a large pot combine mushrooms, quinoa and broth. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 20 minutes.
  • Stir in peas, reduce heat and simmer, for 4-5 minutes or until tender.
  • Stir in miso and vinegar. Stir in basil. Season to taste with salt and pepper.

Nutrition Facts : Calories 282, Fat 5.9, SaturatedFat 1.1, Sodium 1589.4, Carbohydrate 40.9, Fiber 7.2, Sugar 4.2, Protein 17.5

QUINOA WITH SPINACH, GOAT CHEESE, AND SAUTéED SHIITAKES



Quinoa with Spinach, Goat Cheese, and Sautéed Shiitakes image

Categories     Cheese     Goat Cheese     Quinoa     Spinach     Kosher     Simmer     Boil

Yield Serves 4

Number Of Ingredients 7

1 cup quinoa
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
8 ounces fresh shiitake mushrooms, trimmed and quartered
6 ounces baby spinach
1 tablespoon plus 1 teaspoon red wine vinegar
4 ounces fresh goat cheese, crumbled

Steps:

  • Toast the quinoa in a large saucepan over medium heat, stirring frequently, until golden brown, about 5 minutes. Stir in 1 1/2 cups water and a pinch of salt and bring to a boil. Cover, reduce the heat to low, and simmer until the water is absorbed, about 15 minutes.
  • Meanwhile, heat 4 tablespoons of the oil in a large skillet over medium heat. Add the mushrooms and a pinch of salt and pepper and cook, stirring occasionally, until golden brown and tender, about 8 minutes.
  • Spoon the warm quinoa and mushrooms over the spinach on a serving platter, then drizzle with the vinegar and remaining 2 tablespoons oil. Season with salt and pepper and top with the goat cheese.

CHICKEN WITH PEAS & QUINOA



Chicken with Peas & Quinoa image

Ever tried quinoa? It makes a nice substitute for rice or couscous, and this recipe is a delicious introduction to its fabulous taste and texture.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 40m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil
1 pound boneless, skinless chicken breast tenders
1 teaspoon smoked paprika
1 cup uncooked quinoa, rinsed
1 ½ cups Swanson® Chicken Broth or Swanson® Chicken Stock
1 (24 ounce) jar Prego® Veggie Smart® Smooth & Simple Italian Sauce
1 (10 ounce) package frozen peas, thawed

Steps:

  • Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet, cover and keep warm.
  • Add the paprika and quinoa to the skillet and stir to coat. Stir in the broth and sauce and heat to a boil. Reduce the heat to medium. Cover and cook for 15 minutes or until the quinoa is tender. Stir in the peas. Return the chicken to the skillet. Cook until the chicken is cooked through.

Nutrition Facts : Calories 499.1 calories, Carbohydrate 63.2 g, Cholesterol 66.5 mg, Fat 11.3 g, Fiber 10.3 g, Protein 36.6 g, SaturatedFat 1.6 g, Sodium 1079.3 mg, Sugar 4.2 g

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