Best Quinoa With Leeks Mushrooms Peas And A Splash Of Truffle Oil Recipes
QUINOA WITH LEEKS AND SHIITAKE MUSHROOMS
From Cooking Light. Per serving: 495 calories, 15.7 g fat, 15.8 g protein, 73.8 g carb, 7.9 g fiber, 0 mg cholesterol.
Provided by ratherbeswimmin
Categories Grains
Time 53m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the broth, water, and 1/4 teaspoon salt; bring to a boil.
- Stir in quinoa.
- Cover and lower heat; simmer 15 minutes or until the liquid is absorbed.
- Stir in parsley, 1 1/2 teaspoons oil, and 1/8 teaspoon pepper.
- Remove from heat; keep warm.
- Heat 1 1/2 teaspoons oil in a medium nonstick skillet over med-high heat.
- Add in leek; stir/saute 6 minutes or until wilted.
- Add in mushrooms, bell pepper, and wine; cook 2 minutes or until vegetables are tender.
- Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Place 1 cup quinoa mixture in each of 4 shallow bowls; top each with 1 1/4 cup vegetable mixture and 2 tablespoons walnuts.
Nutrition Facts : Calories 513.9, Fat 17.3, SaturatedFat 1.9, Sodium 328.2, Carbohydrate 80.2, Fiber 10.2, Sugar 11.4, Protein 14.5
QUINOA WITH MUSHROOMS
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
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
QUINOA LOAF WITH MUSHROOMS AND PEAS
Per Whole Foods website, "Welcome spring--or vegetarian guests--to your table with this delicious main-course recipe that is destined to become a favorite for family and feasts alike. For killer veggie burgers, serve any leftover slices on toasted whole wheat buns with lettuce and spicy mustard." Quinoa can be expensive in chain grocery stores, however they do sell it in bulk at Whole Foods very inexpensively and I have gotten it at Super Walmart as well.
Provided by januarybride
Categories < 4 Hours
Time 1h45m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Lightly grease an 8-inch loaf pan with oil; set aside. Heat oil in a large skillet over medium-high heat. Add mushrooms, onions, salt and pepper and cook, stirring occasionally, until mushrooms are golden brown, 6 to 8 minutes.
- Meanwhile, put beans, oats and 1/2 cup water into a food processor and pulse until almost smooth. In a large bowl, combine mushrooms/onions, bean mixture, quinoa, peas, parsley, tomatoes, salt and pepper. Transfer mixture to prepared loaf pan, gently pressing down and mounding it in the middle. Bake until firm and golden brown, 1 to 1 1/4 hours. Set aside to let rest for 10 minutes before slicing and serving. (NOTE: I made this into mini loaves for portion control and cooked them for 25 minutes at 350 degrees and they were very dry. . .I do not recommend making them into mini loaves or patties).
Nutrition Facts : Calories 212.2, Fat 4.5, SaturatedFat 0.5, Sodium 213.2, Carbohydrate 35.5, Fiber 6.9, Sugar 3.2, Protein 8.9
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