Quinoa With Wine Tomatoes And Mousseron Mushrooms Recipes

QUINOA WITH MUSHROOMS

Quinoa with Mushrooms image

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

Ingredients

1 tablespoon olive oil
1 (8 ounce) package mushrooms, chopped
1 onion, chopped
1 clove garlic, minced
1 tablespoon butter
1 ½ cups quinoa, rinsed
3 cups chicken broth
⅓ cup grated Parmesan cheese

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

CHINESE BLACK RICE WITH COCONUT MILK AND GARLIC

Chinese Black Rice with Coconut Milk and Garlic image

Number Of Ingredients 5

Ingredients

1 (14-ounce) can coconut milk
1 cup water
pinch sea salt
1 cup Chinese "forbidden" black rice rinsed and drained
2 cloves garlic minced

Steps:

1. Bring the coconut milk, water, and salt to boil in a 4-quart pot. 2. Add the rice and garlic, reduce the heat to low, and simmer covered for 30 minutes, or until the liquid is absorbed. Adjust the seasonings, if desired. 3. Serve hot.

Nutrition Facts : Nutritional Facts Serves

QUINOA WITH WINE, TOMATOES, AND MOUSSERON MUSHROOMS

Quinoa with Wine, Tomatoes, and Mousseron Mushrooms image

Number Of Ingredients 13

Ingredients

1/2 cup (.35 ounce package) mousseron mushrooms
1 cup peach or white wine (Four Chimneys Organic Farm Winery brand is recommended)
2 tablespoons extra virgin olive oil
1 head garlic or 10 cloves, thickly sliced
1 cup coarsely chopped onion
1/2 teaspoon sea salt
1/4-1 teaspoon ground cayenne pepper or chili pepper flakes (optional)
1 1/2 cups quinoa, rinsed and drained
1 (28-ounce) can diced tomato or 3 1/2 cups coarsely chopped plum tomatoes
1/4 cup water
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried sage

Steps:

1. Place the mushrooms in a small mixing bowl and cover with wine. Let sit for 20 to 30 minutes to soften. 2. Heat the oil in a 4-quart stockpot over medium heat. Add the garlic, onions, salt, and cayenne (if using), and sauté, stirring occasionally for 5 minutes, or until the onions begin to soften. Add the quinoa, tomatoes, water, softened mushrooms, and wine. 3. Bring the ingredients to a boil, and then reduce the heat to medium-low. Simmer covered for 10 minutes, or until the liquid is almost absorbed. 4. Add the basil, oregano, and sage, and simmer another 5 minutes, or until the liquid is completely absorbed. 5. Turn off the heat, keep the pot covered, and let sit 15 to 20 minutes to allow the flavors to mingle. 6. Serve immediately.

Nutrition Facts : Nutritional Facts Serves

SHIITAKE MUSHROOMS, SUMMER SQUASH, AND QUINOA PILAF

Shiitake Mushrooms, Summer Squash, and Quinoa Pilaf image

Number Of Ingredients 13

Ingredients

2 1/2 cups water
1 teaspoon extra virgin olive oil
1 1/2 cups coarsely chopped fresh shiitake mushrooms caps
6 cloves garlic thickly sliced
1 1/2 cups coarsely chopped onions
2 cups yellow summer squash cut into bite sized pieces
1/2 cup julienned carrot
1 1/4 cups quinoa, rinsed and drained
1 tablespoon fresh thyme or 1 teaspoon dried
1 1/2 teaspoons curry powder
1/2 teaspoon sea salt
3/4 teaspoon fresh rosemary or 1/4 teaspoon dried
pinch cayenne pepper or to taste

Steps:

1. Bring the water to boil in a teakettle or small pot. 2. Heat the oil in a medium-sized skillet over medium heat. Add the mushrooms, and sauté for 3 to 4 minutes, or until browned. 3. Add the garlic, onions, squash, and carrots to the skillet. Sauté, stirring occasionally for 4 minutes, or until the onions begin to soften and the ingredients become fragrant. Stir in the quinoa, thyme, curry powder, salt, rosemary, and cayenne. 4. Add the boiling water, and bring the ingredients to a boil over high heat. Reduce the heat to medium-low, and simmer covered for 10 to 15 minutes, or until the water is absorbed. Adjust the seasonings, if desired. 5. Serve immediately. FYI . . . The delicious woodsy-flavored shiitake mushroom has been considered potent medicine by Asian herbologists for thousands of years. In addition to its anti-viral properties, the shiitake is known for strengthening the immune system, reducing the risk of some cancers, and lowering cholesterol and high blood pressure.

Nutrition Facts : Nutritional Facts Serves

QUINOA WITH CORN, CINNAMON, AND ALMONDS

Quinoa with Corn, Cinnamon, and Almonds image

Number Of Ingredients 10

Ingredients

1 cup quinoa, rinsed
4 cups butternut squash cut into 1 inch cubes
2 cups corn kernals
1 cup onion cut in chunks
1/2 cup almonds
3 tablespoons extra virgin olive oil
1 teaspoon cumin seeds
1 teaspoon cinnamon
1/2 teaspoon sea salt
2 cups water

Steps:

1. Preheat the oven to 375°F. 2. Place all of the ingredients except the water in a large bowl and mix well. Transfer to a covered baking dish, and add the water. 3. Bake for 45 minutes, or until the liquid is absorbed and the squash is tender. Adjust the seasonings, if desired. 4. Serve hot.

Nutrition Facts : Nutritional Facts Serves

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