Best Colorado Quinoa With Caramelized Onions Recipes

CARAMELIZED ONION AND MUSHROOM QUINOA

Caramelized Onion and Mushroom Quinoa image

For veggie-based depth of flavor, onions and mushrooms can't be beat. Put them to good use in this quick and hearty side.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

1 1/2 cups Progresso™ vegetable stock (from 32-oz carton)
3/4 cup uncooked white quinoa, rinsed, well drained
1 tablespoon butter
1 cup sliced onion
3/4 teaspoon salt
8 oz sliced fresh white mushrooms
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh sage leaves
1/2 cup dry white wine
1/4 cup chopped fresh Italian (flat-leaf) parsley
1/2 cup chopped hazelnuts, toasted, if desired

Steps:

In 2-quart saucepan, heat broth and quinoa to boiling over medium-high heat. Reduce heat to low; cover and simmer 14 to 16 minutes or until quinoa is soft and translucent.
Meanwhile, in 4-quart Dutch oven, melt butter over medium heat. Add onion and salt; cook 4 to 6 minutes, stirring frequently, until onions begin to brown and soften. Add mushrooms, thyme and sage. Cook 6 to 8 minutes, stirring occasionally, until mushrooms release juices and then brown. Add wine; simmer 3 to 5 minutes, scraping pan to release browned bits. Once liquid is almost evaporated, remove from heat.
Transfer quinoa to Dutch oven; stir to combine. Top with parsley and hazelnuts.

Nutrition Facts : Calories 180, Carbohydrate 26 g, Cholesterol 10 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 4 g, TransFat 0 g

QUINOA WITH CARAMELIZED ONIONS

Quinoa With Caramelized Onions image

Quinoa, a fast-cooking, flavorful grain originally from South America, goes well with the rich flavor of caramelized onions in this dish. From Vegetarian Times Low-Fat & Fast.

Provided by lazyme

Categories Grains

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups uncooked quinoa, rinsed well and drained
1 medium onion, chopped
1 tablespoon olive oil
1/4 cup vegetable broth
2 tablespoons finely chopped fresh parsley
2 tablespoons fresh lemon juice
1 1/2 teaspoons dried oregano leaves
salt & freshly ground black pepper, to taste
1 medium tomatoes, seeded and chopped

Steps:

Rinse quinoa well before cooking. Prepare quinoa according to package directions.
Meanwhile, combine onion and oil in a medium nonstick skillet.
Cook over medium-high heat until onion is browned, about 15 minutes, stirring frequently. (If onion starts to burn, reduce heat.)
Set aside.
Rinse quinoa with cold water until cool; drain.
In a large mixing bowl, combine quinoa, onion, and remaining ingredients (except tomato).
Mix well.
Stir in tomato.
Serve at room temperature.
HELPFUL HINT: Quinoa must be rinsed well before cooking to remove a natural bitter tasting but harmless coating. (The coating naturally protects quinoa from birds and insects.).
All ingredients except tomato can be prepared, combined, and chilled up to one day ahead. Add a small amount of broth if mixture seems dry, then stir in tomato.
Per Serving: 143 Calories; 6g Protein; 4g Fat; 23g Carbohydrates; 0 Cholesterol; 75mg Sodium; 4q Fiber.