Delicious nutritious quinoa paired with mushrooms to make a tasty quinoa pilaf that can be eaten with so many things.
We have a few “regular” dishes that happen in our kitchen on a weekly basis—things like everyday lentils, brown rice & barley, and veggie scrambles. Sometimes, we (I should clarify that as “I” since my husband could eat the same thing and never bores!) get tired of the same thing and need to quick change. That is how this Quinoa Pilaf with Mushrooms was created to be served with the Baked Almond Chicken Breasts.
I adore using quinoa in meals, desserts, and side dishes. It is nutritious, gluten free and in my opinion, incredibly tasty. I am learning more and more to replace rice in recipes with quinoa so that I can increase the nutritional value and give myself something new to enjoy.
- 1 1/2 cups quinoa (I used a combination of red & white)
- 1/2 teaspoon salt
- 3 cups water
- 1 cup finely diced red onion
- 1 pound mushrooms, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Combine quinoa, salt and water in a medium saucepan. Bring to a boil, then turn down to very low heat. Cook over very low heat until water is absorbed, about 20 minutes. Remove from heat. After 5 minutes, fluff cooked quinoa with a fork and cover until needed.
- In a deep skillet over medium-high heat, add onions with about 1/3 cup of water and sauté until tender, about 5 minutes. Add in mushrooms, salt and pepper. Continue to sauté until mushrooms soften, about 8 minutes.
- Add cooked quinoa to the mixture. Stir together to combine.
- I no longer sauté in oil and it is not missed. I add some water and let it cook vegetables down while being absorbed. At times I will have to add an extra tablespoon or two, depending on how quickly the water evaporates.
- You could add some parmesan cheese and fresh herbs to this just before removing it from the heat.