Quinoa With Wild Mushrooms And Mixed Squashes Recipes

SQUASH AND MUSHROOM MEDLEY

Steps:

• In a large skillet, saute the squash, zucchini and onion in butter until tender. Add the mushrooms, garlic, salt and pepper; saute 2-3 minutes longer or until heated through.

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 MUSHROOM 'RISOTTO'

Steps:

• Mix water, quinoa, 1 tablespoon coconut oil, and chicken bouillon granules in a saucepan; bring to a boil, reduce heat to medium-low, and simmer until white threads appear on the quinoa grains, about 15 minutes.
• Melt 2 tablespoons coconut oil in a skillet over medium-high heat. Saute mushrooms, onion, and red bell pepper in hot oil until softened, 5 to 7 minutes; season with salt.
• Stir red wine and soy sauce into the vegetable mixture; bring to a simmer, reduce heat to medium-low, and cook until the liquid is reduced, about 10 minutes.
• Mix quinoa and vegetables in a large serving bowl; top with Parmesan cheese.

ONION AND MUSHROOM QUINOA

Steps:

• Heat oil in 2-quart saucepan over medium heat. Cook quinoa and onion in oil 4 to 5 minutes, stirring occasionally, until light brown.
• Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer about 15 minutes or until liquid is absorbed. Fluff with fork.

QUINOA WITH WILD MUSHROOMS AND MIXED SQUASHES

Steps:

• Combine the quinoa and bouillon cube with 2 cups water in a medium saucepan and bring to a simmer. Cover and simmer gently until the water is absorbed, about 15 minutes.
• Heat the oil in a skillet or stir-fry pan. Add the onion and garlic and sauté over medium heat until translucent.
• Add the wine, if using, the squashes, and mushrooms, and sauté over medium-high heat until the squashes are touched with golden spots.
• Stir in the cooked quinoa, followed by the parsley, oregano, and cumin. Cook over low heat, stirring frequently, for 3 to 5 minutes longer. Season with salt and pepper, then serve at once.
• Salads with a little sweetness provide a nice balance to this dish. Try Mixed Greens with Sprouts, Apple, and Daikon (page 179), Fruitful Red Slaw (page 177), or Spinach and Red Cabbage Salad with Oranges and Almonds (page 180). To boost the protein content of the meal, serve with Garlic and Lemon Beans (page 110).
• You can also complete this meal simply with sautéed vegan sausage links (my favorite, as I've mentioned several times, is Tofurky brand) and a salad of greens and tomatoes.
• Calories: 251
• Total Fat: 6g
• Protein: 9g
• Carbohydrates: 39g
• Fiber: 5g
• Sodium: 200mg

QUINOA WITH MIXED SQUASH AND ARUGULA

Steps:

• In a medium saucepan, stir together the broth and quinoa. Cook over medium-high heat until the mixture comes to a boil, about 2 minutes. Reduce the heat and simmer, covered, for 10 to 15 minutes, or until all the broth is absorbed.
• Meanwhile, lightly spray a large skillet with cooking spray. Cook the yellow summer squash, zucchini, and onion over medium-high heat for about 5 minutes, or until softened, stirring occasionally.
• Stir the tomatoes into the squash mixture. Cook for 1 to 2 minutes, stirring occasionally.
• Stir in the arugula. Cook for 1 to 2 minutes, or until it wilts, stirring occasionally. Remove from the heat.
• In a small microwaveable bowl, microwave the cream cheese on 100 percent power (high) for about 30 seconds, or until melted. Whisk in the lemon juice. Pour over the squash mixture.
• Stir the quinoa into the squash mixture. Sprinkle with the Parmesan.
• Quinoa (KEEN-wah) can usually be found in the health food section of the grocery store. High in iron and protein, among other nutrients, it is delicately flavored, making it well-suited to substitute for rice and other grains.
• (Per Serving)
• Calories: 245
• Total Fat: 6.0g
• Saturated: 2.5g
• Trans: 0.0g
• Polyunsaturated: 1.5g
• Monounsaturated: 1.5g
• Cholesterol: 11mg
• Sodium: 175mg
• Carbohydrates: 36g
• Fiber: 5g
• Sugars: 5g
• Protein: 11g
• Dietary Exchanges
• 2 Starch
• 1 Vegetable
• 1 Fat

QUINOA PILAF WITH MUSHROOMS

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.

QUINOA RISOTTO WITH MUSHROOMS AND SUMMER SQUASH

Steps:

• Heat oil over medium heat.
• Add garlic and onions and cook until the onions are translucent, stirring occasionally.
• Add mushrooms and cook until done.
• Add squash/zucchini and cook until translucent.
• Add quinoa and stir quickly, absorbing all the oil and making sure all the quinoa is coated.
• Add 1 cup of broth and cook until it is all absorbed. Keep an eye on it and stir often.
• Add another cup of broth and cook until absorbed.
• Add the last cup of broth and do the same.
• Add the cup of milk and let cook until cooked down and creamy.
• Add the cheese and stir constantly until melted.
• Salt and pepper to taste.