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 SQUASH PILAF
"This is a wonderful recipe with different flavors and plenty of good-for-you ingredients," Annette Spiegler promises from Arlington Heights, Illinois.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large nonstick skillet coated with cooking spray, toast the quinoa over medium heat until lightly browned, stirring occasionally. , In a small saucepan, bring broth and water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. , In a large nonstick skillet, saute the zucchini, yellow squash and leeks in oil until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the tomato, cilantro, seasonings and quinoa; heat through. Add spinach; cook and stir until spinach is wilted.
Nutrition Facts : Calories 126 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 377mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
QUINOA WITH WILD MUSHROOMS AND MIXED SQUASHES
Earthy and hearty, this kind of grain and mushroom dish appeals to me most in the fall, though it can be served any time of year.
Yield serves 4 to 6
Number Of Ingredients 13
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 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
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
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QUINOA PILAF WITH SHIITAKE MUSHROOMS, CARROTS AND PECANS
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Cuisine AmericanCategory DinnerServings 1Calories 341 per serving
- Combine quinoa and chicken broth in a medium sauce pan. Bring to a boil, then turn heat down to low, cover and simmer until quinoa is cooked, about 15 minutes.
- In the meantime, heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Add the onions and cook, stirring occasionally, until they start to soften, 2-3 minutes. Add the carrots and thyme and cook until the carrots are just tender, 5-7 minutes. Add remaining tablespoon of olive oil, along with mushrooms and garlic. Cook, stirring constantly, until mushrooms are cooked through, a few minutes. Season vegetables with 1/4 teaspoon salt and freshly ground black pepper to taste.
- Add cooked quinoa to vegetables and stir in pecans and chopped parsley. Taste and adjust seasoning if necessary. Serve hot or warm.
- Note: Shiitakes never come in contact with dirt, so the only washing usually necessary is a gentle wipe with a damp cloth or a paper towel. Use a knife to remove the stems where they meet the cap.
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- Preheat the oven to 350°. Brush the squash with oil and season with salt and pepper; arrange on a baking sheet cut side down and roast for about 20 minutes, until lightly browned. Flip the wedges and roast for 20 minutes, until just tender.
- In a saucepan, melt the butter with the sugar, maple syrup and thyme. Cook over moderately low heat until the sugar has dissolved, about 3 minutes. Turn the squash skin side down and brush all over with the maple glaze. Roast for 10 minutes longer, until the squash is lightly browned and glazed.
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