Best Mushroom And Quinoa Pie Recipes

CARAMELIZED ONION AND MUSHROOM QUINOA

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.

ONION AND MUSHROOM QUINOA

Steps:

• Heat oil in 2-quart saucepan over medium heat. Cook quinoa and onion in oil 4 to 5 minutes, stirring occasionally, until light brown.
• Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer about 15 minutes or until liquid is absorbed. Fluff with fork.

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.

MUSHROOM AND QUINOA PIE

Steps:

• Sauté onion, green onions and garlic in the olive oil for 2 minutes until the onion is translucent. Add the mushroom and sauté for 5 minutes.
• Add the stock and half the pine nuts and bring to the boil. Reduce the heat and simmer for 30 minutes.
• While the mushrooms are cooking, rinse the quinoa in water then add it to the pan with 2 cups of water.
• Bring to the boil then reduce the heat, cover and cook for 15 minutes or until the grain is tender and the water is absorbed.
• Remove from the heat.
• Chop remaining pine nuts and add to the pan.
• Mix the miso paste and kuzu (arrowroot) in the water and stir until smooth. Pour into the mushroom mixture and stir until it thickens slightly. Stir through the parsley and remove from the heat.
• Pour the mushroom mix into an ovenproof dish. Top with quinoa and back in an oven for 20 minutes at 160°C.
• Serve with stir fried spinach or Asian greens.