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

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