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, SPINACH AND MUSHROOM SALAD
This is almost a classic spinach and mushroom salad, but it's bulked up by the quinoa, which goes very well with the mix and is nicely complemented by the walnuts.
Provided by Martha Rose Shulman
Categories easy, salads and dressings
Time 35m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/4 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks. Allow to cool.
- Add the spinach, mushrooms, walnuts, parsley and optional cheese to the bowl. Whisk together the dressing ingredients and toss with the salad just before serving.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 8 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 374 milligrams, Sugar 1 gram, TransFat 0 grams
SWISS CHARD, MUSHROOM, AND QUINOA SALAD
Swiss chard abounds in vitamins and minerals, including calcium, iron, and vitamin E. Quinoa has a nutty taste and more protein than most grains, while the mushroom offers up an earthy taste in this savory lunchtime dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Cook quinoa according to package instructions. Meanwhile, heat 1 teaspoon oil in a nonstick skillet over medium heat. Cook Swiss chard, stirring occasionally, until wilted and tender, about 8 minutes. Sprinkle with 1/2 teaspoon salt, and season with pepper. Add red-pepper flakes, and toss. Transfer to a platter.
- Add remaining 2 teaspoons oil and the garlic to skillet. Cook over medium heat, stirring, until garlic is slightly golden, about 1 minute. Add mushrooms, and cook, stirring occasionally, until they start to release their juices, about 3 minutes. Sprinkle with 3/4 teaspoon salt. Season with pepper. Cook until mushrooms are tender, about 5 minutes. Stir in quinoa; cook to heat through, about 1 minute. Add thyme. Serve mushroom-quinoa mixture over Swiss chard, topped with Parmesan.
Nutrition Facts : Calories 252 g, Cholesterol 3 g, Fiber 5 g, Protein 11 g, SaturatedFat 1 g, Sodium 666 g
MUSHROOM QUINOA SALAD
Make and share this Mushroom Quinoa Salad recipe from Food.com.
Provided by annh53182
Categories < 30 Mins
Time 25m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Rinse the quinoa in plenty of cold water and place in a medium saucepan. Add boiling vegetable stock and bring back to the boil. Simmer over medium-low heat for 15 minutes until the stock is absorbed and the quinoa is tender.
- Meanwhile, heat oil in a frying pan and saute onion for 2-3 minutes, add the garlic a fry for another minute. Add sliced mushrooms and season with salt and pepper. Finally, add the thyme leaves. Stir fry the mushrooms for about 5 minutes, or until soft.
- In a small bowl, mix the cooked quinoa with olive oil, add mushrooms and tomatoes, mix well. Check the seasoning and add more salt or pepper if you like. Scatter fresh parsley on top and serve.
Nutrition Facts : Calories 590.9, Fat 32.1, SaturatedFat 4.3, Sodium 147, Carbohydrate 66.3, Fiber 5.8, Sugar 2.3, Protein 12.7
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