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 WITH OYSTER MUSHROOMS AND ADZUKI BEANS
Make and share this Quinoa With Oyster Mushrooms and Adzuki Beans recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Crushed the oyster mushrooms slightly and remove the tough stems.
- Sauté carrots, onions, and mushrooms for 3 minutes.
- Add broth, beans and quinoa. Season to taste with salt and pepper. Bring to a boil.
- Reduce heat to low and simmer for 15 to 20 minutes or until all liquid is absorbed. Fluff with a fork.
QUINOA, ADZUKI BEANS AND AVOCADO WITH GINGER MISO DRESSING
I found this recipe on thesweetbeet.com (see here http://www.thesweetbeet.com/quinoa-with-adzuki-beans-and-avocado/) and loved it. I found there was more than enough dressing for a few batches of the quinoa mixture.
Provided by EB212
Categories One Dish Meal
Time 45m
Yield 1-2 serving(s)
Number Of Ingredients 12
Steps:
- Soak the quinoa for 15 min in water and rinse.
- Add quinoa to 1.5 times as much water. Bring to a simmer and cook on low for around 30 minutes until done. Let it cool a little.
- Lightly sautee the kale or spinach no more than 1 minute, with a touch of coconut oil, or olive oil in a pan (or steam for about 1 minute or slice super finely and go raw.)
- Boil the frozen edamame just until thawed.
- Toast the seeds in a toaster over or on the stove top.
- Mix it all together, add a drizzle of miso ginger dressing.
- Dressing:.
- Toss everything into a blender (or shake vigorously in a jar). It will be a bit runny (use a touch less water if you wish), but if you keep it in the fridge, it will thicken as the oil solidifies. Makes about 1/2 cup.
Nutrition Facts : Calories 874.5, Fat 46.2, SaturatedFat 6.7, Sodium 1247.5, Carbohydrate 92, Fiber 17.4, Sugar 8.4, Protein 29.3
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