Bamboo And Mushroom Quinoa Pilaf Gluten Free Recipes

BAMBOO AND MUSHROOM QUINOA PILAF (GLUTEN-FREE)

This Asian flavored quinoa pilaf can also be made in a rice cooker (Just dump everything in the rice cooker and turn on the switch). Chinese or Japanese grocery stores sell various types of mushrooms for less if there is one in your neighborhood. They also sell cooked bamboo shoots in water, but you can also use canned bamboo shoots. If you sprinkle some chopped green onions on top before you serve it, it would look prettier.

Provided by InnerHarmonyNutriti

Categories Japanese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Bamboo and Mushroom Quinoa Pilaf (Gluten-Free) image

Steps:

Put all the ingredients in a pan and bring to a boil.
Reduce the heat to low, cover with a lid, and cook until the liquid is gone for about 20 minutes.
Infuse love, stir and serve.

Nutrition Facts : Calories 127.1, Fat 1.9, SaturatedFat 0.2, Sodium 385.5, Carbohydrate 21.8, Fiber 3, Sugar 1.9, Protein 6.3

Ingredients

1 cup quinoa, rinsed
2 cups water
3/4 cup bamboo shoot, sliced (cooked)
3 cups mushrooms, of your choice sliced (I used 3 types of mushrooms.)
1 small carrot, cut into matchsticks
2 tablespoons tamari soy sauce or 2 tablespoons gluten-free soy sauce
2 1/2 tablespoons mirin (sweet rice wine)
2 1/2 tablespoons sake (optional)
2 teaspoons dashi powder (optional)

ASIAN QUINOA AND MUSHROOM PILAF (GLUTEN-FREE)

Quinoa is a great protein and fiber source and contains a lot of beneficial vitamins and minerals. It is gluten-free and its glycemic index is much lower than brown rice. Please check my blog, www.innerharmonynutrition.com, for more healthy gluten-free recipes.

Provided by InnerHarmonyNutriti

Categories Vegan

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Asian Quinoa and Mushroom Pilaf (Gluten-Free) image

Steps:

In a pan, heat oil and sauté garlic.
Add mushrooms and sake or white wine if using and sauté for a couple of more minutes.
Add quinoa, 2 cups of water, tamari and salt. Mix and cover.
Bring to boil and reduce heat. Cook until the water is all absorbed.
Serve with chopped parsley on top.

Nutrition Facts : Calories 205.4, Fat 6.2, SaturatedFat 0.8, Sodium 547.9, Carbohydrate 30.1, Fiber 3.7, Sugar 1.5, Protein 8.7

Ingredients

1 tablespoon olive oil
1 garlic clove, minced
1 tablespoon sake (optional) or 1 tablespoon white wine (optional)
1 cup quinoa
4 cups assortment mushrooms, sliced
1 tablespoon tamari
1/2 teaspoon salt
fresh parsley, chopped (to garnish)

QUINOA PILAF WITH CRIMINI MUSHROOMS

This dish has been a big hit as a side dish at Calhoun. The kids at Calhoun were fascinated to learn that quinoa is not a grain but a seed. It looks like a grain and reacts like a grain when cooked but it is still a seed. You can see the stamen in cooked "grain". It's nutty and delicious as a replacement for rice.

Provided by Food Network

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 9

Quinoa Pilaf with Crimini Mushrooms image

Steps:

Place a saucepan on high heat and get it hot. Add the olive oil and swirl it around to make sure the entire surface is covered with oil. Add the shallot and sweat (cook until translucent but not brown). Add the crimini mushrooms and cook until brown. Add the quinoa, thyme leaves, bay leaf, kosher salt and black pepper to the pan and stir. Let the ingredients heat up and roast a little to bring out all their fullest flavors. The steam coming up should be very aromatic.
Slowly and carefully add the vegetable stock (it will spatter because the pan and ingredients are hot). When it comes to full boil, reduce the heat to a low simmer, cover and allow to steam for about 15 minutes.
After 15 minutes, turn off the heat, remove lid and fluff the quinoa and then replace the lid and allow to sit for about 10 minutes.
Taste for seasoning and adjust, if necessary. Serve.

Ingredients

1 tablespoon kosher for Passover olive oil
1 small shallot, peeled and chopped
1/2 cup crimini mushrooms, wiped clean and thinly sliced
1 1/2 cups quinoa, rinsed well and drained
1/2 teaspoon fresh thyme leaves removed from their stems
1 bay leaf
1 1/2 teaspoons kosher salt
Freshly ground black pepper
3 cups vegetable stock, or water

QUINOA PILAF WITH MUSHROOMS

Quinoa is not a grain, but a seed.

Provided by nosduh1313

Categories Side Dish Grain Side Dish Recipes

Time 1h

Yield 4

Number Of Ingredients 9

Quinoa Pilaf With Mushrooms image

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.

Nutrition Facts : Calories 290.3 calories, Carbohydrate 45.4 g, Fat 7.4 g, Fiber 6.5 g, Protein 9.9 g, SaturatedFat 0.5 g, Sodium 1083.8 mg, Sugar 2.4 g

Ingredients

1 tablespoon olive oil
1 small shallot, chopped
½ cup thinly sliced cremini mushrooms
1 ½ cups quinoa, rinsed and drained
½ teaspoon fresh thyme leaves
1 bay leaf
1 ½ teaspoons kosher salt
freshly ground black pepper to taste
3 cups vegetable stock

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Bamboo And Mushroom Quinoa Pilaf Gluten Free Recipes

BAMBOO AND MUSHROOM QUINOA PILAF (GLUTEN-FREE)

ASIAN QUINOA AND MUSHROOM PILAF (GLUTEN-FREE)

Quinoa is a great protein and fiber source and contains a lot of beneficial vitamins and minerals. It is gluten-free and its glycemic index is much lower than brown rice. Please check my blog, www.innerharmonynutrition.com, for more healthy gluten-free recipes.

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QUINOA PILAF WITH MUSHROOMS

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