Posts Tagged ‘quinoa’

Mushroom Feta Quinoa Risotto

This savory vegetarian risotto is sure to satisfy with its hearty whole grains and meaty mushrooms.

Yield: 2 cups prepared

Servings: 4-6 servings

Ingredients

4-5 cups low-sodium chicken broth
2 T olive oil
3 shallots, chopped
3 cloves garlic, chopped
2 cups mushrooms of your choice (I used shiitake & baby bella), chopped in 1-inch pieces
1 1/2 cups quinoa
1/2 cups dry white wine
4 oz. feta cheese, crumbled
2 cups spinach

Directions

1) In a medium saucepan, bring chicken broth to a boil then lower to a simmer and keep on burner.
2) In a separate, medium-large saucepan, heat your olive oil over medium heat. Add the shallots, garlic, and mushrooms and cook for about 3 minutes, until onions are transparent.
3) Add the quinoa to the pot and cook for about 2 minutes.
4) Pour the wine in, listen to it sizzle, and then stir it a bit while the quinoa absorbs the wine.
5) Add one cup of chicken broth to the pot and stir a bit. You don’t have to constantly stir, but do check on the quinoa from time to time to make sure it’s not sticking to the pot. As soon as the chicken broth is absorbed by the quinoa, add another cup. Continue until the quinoa is nice and tender, but still firm. Don’t be a afraid to taste! That’s the best part.
6) Once all of the broth has been absorbed, stir in feta cheese. Take the risotto off the heat and stir in the spinach so it gets a little wilted.
7) Enjoy the most perfect comfort food of all.

Nutrition Facts:

Calories: 370; Total Fat: 15g; Saturated Fat: 5g; Cholesterol: 20mg; Sodium: 340mg; Protein: 17g; Total Carbohydrate: 42g; Dietary Fiber: 4g

Mushroom Quinoa Casserole

Erin from $5 Dinners shares a delicious spin on quinoa with a comforting Mushroom Quinoa Casserole the entire family will love.

Serves 8-10

Ingredients:

1 Tablespoon olive oil
1 small onion, chopped
8 oz. baby bella mushrooms, chopped
2 garlic cloves, crushed
Salt and pepper
3 cup cooked quinoa
8 oz. small curd cottage cheese
2 eggs, beaten in a small bowl
1 cup shredded Parmesan – Asiago cheese blend

Directions:

1. Prepare quinoa according to package directions, and set aside.
2. Preheat the oven to 350 degrees Fahrenheit.
3. Add the olive oil to a small skillet and sauté the chopped onion, chopped mushrooms and crushed garlic cloves for 4 to 6 minutes, or until onions are translucent.
4. Add the cooked quinoa to a 9×13 inch glass baking dish. Gently stir in the sautéed mushrooms and onions. Fold in the cottage cheese and beaten eggs. Top with the Parmesan – Asiago cheese blend.
5. Bake in the preheated oven for 30 to 35 minutes, or until cheese has begun to turn golden on top. Serve warm.

Quinoa-Mushroom Salad

Yields: 2 servings

Ingredients

½ cup red quinoa
1½ cups water
4 tablespoons extra-virgin olive oil, divided
1 cup Maitake mushroom pieces (or any other variety of mushroom, cut into bite-size pieces)
6 shiitake mushroom caps, thinly sliced
1 tablespoon roughly chopped dill
5 leaves flat-leaf parsley
5 thin slices of red onion
½ apple, thinly sliced
1 tablespoon finely-grated Parmesan cheese
1 tablespoon sherry vinegar
Salt and freshly ground pepper

Directions

  1. In a medium saucepan set over high heat, combine the quinoa with the water and bring to a boil. Once boiling, reduce the heat, cover and simmer until at least half the quinoa blooms (the white germ pops from the grain), about 8 minutes. Strain the quinoa through a fine-mesh strainer and spread the grains onto a baking sheet in a thin layer. Set aside to cool to room temperature.
  2. In a medium skillet set over medium-high heat, warm 1 tablespoon of the olive oil and add the Maitke mushrooms. Cook until softened and lightly browned, about 4 minutes. Add the shiitake mushrooms and reserved quinoa to the pan and stir to toss. Warm for 1 minute, then transfer the mixture to a medium mixing bowl.
  3. Add the dill, parsley, onion apple and Parmesan to the quinoa mixture and toss to mix. In a small bowl, whisk together the sherry vinegar and the remaining 3 tablespoons olive oil. Season liberally with salt and pepper, and add to the quinoa. Serve warm.

Leek and Mushroom Quinoa

Yields: 4 servings

Ingredients

1 cup quinoa
2 cups water
3 tablespoons butter
1 cup baby portabella mushrooms, sliced
1 leek, diced
3 tablespoons white wine
¼ cup blue cheese crumbles
Salt and pepper

Directions

Add quinoa and water to a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce heat and simmer for 10-15 minutes until water is absorbed.

In a sauté pan, melt butter over medium-high heat. Add in mushrooms and leek and sauté for 5 minutes until they start to become tender. Pour white wine over and cook for an additional 3 minutes until a thick sauce forms.

Stir mushrooms and leeks into the quinoa alone with the blue cheese crumbles. Season with salt and pepper and serve immediately.