Quinoa With Mushrooms And Herbs Recipes

QUINOA WITH MUSHROOMS

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.

GARLIC MUSHROOM QUINOA

Steps:

• In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside. Heat olive oil in a large skillet over medium high heat. Add mushrooms, garlic and thyme, and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in quinoa until well combined. Serve immediately, garnished with Parmesan, if desired.

QUINOA-MUSHROOM FRITTATA WITH FRESH HERBS

Steps:

• Cook the quinoa according to the package instructions. Set aside.
• In a large bowl, whisk the eggs, then stir in the quinoa, Parmesan, herbs, pepper, green onions or garlic scapes, and mushrooms.
• Coat a medium, ovenproof skillet with a thick layer of olive oil. Place over medium high heat, add the egg mixture, and sprinkle with the olives. Cook for 2 to 3 minutes without stirring.
• Preheat the broiler with the rack in the second position from the top. Broil the frittata until the top is lightly browned and the eggs have firmed up in the center, 3 to 4 minutes.
• Remove the frittata from the oven and let it rest for 3 minutes. Loosen the edges with a spatula and cut into 6 wedges. Serve immediately.

QUINOA PILAF WITH MUSHROOMS

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.

QUINOA PILAF WITH SHIITAKE MUSHROOMS, CARROTS & PECANS

Steps:

• 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 ¼ 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.

ONE POT CREAMY MUSHROOM QUINOA

Steps:

• Heat the oil in a saucepan. Once hot, add the garlic and mushrooms. Saute for 2 - 3 minutes until the mushrooms have softened.
• Season from salt and pepper, then add the quinoa and water. Bring to a boil, then reduce to simmer and cover. Cook for 12 minutes.
• Once the water has been absorbed and the quinoa is fluffy, remove the lid. Add the nutritional yeast, cream and milk and stir to combine. Season with a bit more salt and pepper and fold in the fresh herbs.
• Serve immediately and enjoy!

MUSHROOM AND HERB QUINOA

Steps:

• Add butter to large saucepan on low heat. Add green onion and garlic and sauté for about 5 minutes. Add the quinoa and stir to coat it with butter.
• Add the vegetable stock and bring to a boil. Reduce the heat and simmer, uncovered, for about 20 minutes, until most of the stock has been absorbed, stirring frequently.
• Add mushrooms and continue cooking for 15 minutes, stirring frequently, until there is no more liquid.
• Toss in a pinch of pepper and stir in the parsley and grated Parmesan cheese.
• Serve immediately.

HERBED QUINOA

Steps:

• For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.
• For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
• Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.

MUSHROOM FRITTATA WITH QUINOA AND FRESH HERBS

Steps:

• Cook the quinoa according to the package instructions. Set aside.
• In a large bowl, whisk the eggs, then stir in the quinoa, Parmesan, herbs, pepper, green onions or garlic scapes, and mushrooms.
• Coat a medium, ovenproof skillet with a thick layer of olive oil. Place over medium- high heat, add the egg mixture, and sprinkle with the olives. Cook for 2 to 3 minutes without stirring.
• Preheat the broiler with the rack in the second position from the top. Broil the frittata until the top is lightly browned and the eggs have firmed up in the center, 3 to 4 minutes.
• Remove the frittata from the oven and let it rest for 3 minutes. Loosen the edges with a spatula and cut into 6 wedges. Serve immediately.