Smoky Quinoa With Mushrooms Recipes

SMOKY QUINOA WITH MUSHROOMS

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.

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.

GARLIC MUSHROOM QUINOA

Steps:

• In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside. 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.

GARLICKY MUSHROOM QUINOA

Steps:

• Cook the quinoa according to the instructions on the package. Set aside.
• In a large sauté pan over medium heat, add the olive oil and butter. Sauté the mushrooms until very well done. (Strive for a meatier tasting mushroom by cooking for a longer period of time. Of course, you can stop cooking the mushrooms whenever you have reached the desired outcome for your personal tastes.)
• Add the garlic and dried red chili flakes - if using. Stir into the mushrooms. Allow the garlic to cook with the mushrooms for 3 minutes.
• Add the cooked quinoa, fresh thyme leaves, salt, and ground black pepper. Stir all the ingredients together until the quinoa has heated through once more.
• Serve immediately.

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.