Mushroom and Herb Quinoa
Per serving
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.”
Ingredients
4 serv.- butter (15 mL) or 1 tablespoon cooking oil (15 mL)↗1 1
- green onion, sliced (80 mL)↗1⁄3 cup
- fresh garlic, minced (2 mL)↗1⁄2 teaspoon
- red quinoa (185 mL)↗3⁄4 cup
- vegetable stock (435 mL)↗1 3⁄4 cups
- white button mushrooms, quartered (250 mL)↗1 cup
- brown cremini mushroom, quartered (250 mL)↗1 cup
- ground black pepper↗1 pinch
- fresh parsley, minced (30 mL)↗2 tablespoons
- parmesan cheese, freshly grated (160mL)↗2⁄3 cup
Step-by-step instructions
- 1
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.
- 2
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.
- 3
Add mushrooms and continue cooking for 15 minutes, stirring frequently, until there is no more liquid.
- 4
Toss in a pinch of pepper and stir in the parsley and grated Parmesan cheese.
- 5
Serve immediately.
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