Best Quinoa With Mushrooms And Herbs 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

QUINOA PILAF WITH MUSHROOMS

Quinoa Pilaf With Mushrooms image

Quinoa is not a grain, but a seed.

Provided by nosduh1313

Categories Side Dish Grain Side Dish Recipes

Time 1h

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 small shallot, chopped
½ cup thinly sliced cremini mushrooms
1 ½ cups quinoa, rinsed and drained
½ teaspoon fresh thyme leaves
1 bay leaf
1 ½ teaspoons kosher salt
freshly ground black pepper to taste
3 cups vegetable stock

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.

Nutrition Facts : Calories 290.3 calories, Carbohydrate 45.4 g, Fat 7.4 g, Fiber 6.5 g, Protein 9.9 g, SaturatedFat 0.5 g, Sodium 1083.8 mg, Sugar 2.4 g

MUSHROOM AND HERB QUINOA

Mushroom and Herb Quinoa image

From Patricia Green's and Carolyn Hemming's book, Quinoa 365. "The bold color and flavor of this recipe make it a great side for a pork, chicken or beef dish. If you can't find cremini mushrooms, use an extra cup (250mL) of button mushrooms."

Provided by mersaydees

Categories Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon butter (15 mL) or 1 tablespoon cooking oil (15 mL)
1/3 cup green onion, sliced (80 mL)
1/2 teaspoon fresh garlic, minced (2 mL)
3/4 cup red quinoa (185 mL)
1 3/4 cups vegetable stock (435 mL)
1 cup white button mushrooms, quartered (250 mL)
1 cup brown cremini mushroom, quartered (250 mL)
1 pinch ground black pepper
2 tablespoons fresh parsley, minced (30 mL)
2/3 cup parmesan cheese, freshly grated (160mL)

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.

QUINOA-MUSHROOM FRITTATA WITH FRESH HERBS

Quinoa-Mushroom Frittata With Fresh Herbs image

Used as healing compounds since the early days of medicine, herbs have strong scents and flavors that indicate the presence of unique phytonutrients. Study after study shows that traditional healers were right: these plants are medicine. This simple dish brings some serious plant power with the fresh herbs, mushrooms, olives, and quinoa. Mushrooms also contain unique phytonutrients, helping you round out this meal. For your next brunch, serve up some healing!

Provided by Drew Ramsey, M.D.

Categories HarperCollins Frittata Egg Quinoa Olive Brunch Dinner Herb Spring Parmesan Mushroom Healthy Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 11

Ingredients

3/4 cup uncooked quinoa (or 1 1/2 cups cooked)
6 large pasture-raised eggs
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
2 tablespoons chopped fresh chives or tarragon
1 teaspoon minced fresh thyme leaves
1/4 teaspoon freshly ground black pepper
4 green onions or garlic scapes, thinly sliced
1 cup sliced mushrooms such as maitake, shiitake, or chanterelle, brushed clean and sliced
Olive oil
1/4 cup assorted pitted olives, whole or chopped

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.