QUINOA PILAF WITH SHIITAKE MUSHROOMS, CARROTS & PECANS
This quinoa pilaf is gussied up with sautéed onions, carrots, shiitake mushrooms and pecans. It makes an earthy and hearty dish.
Provided by Jennifer Segal
Categories Dinner
Yield 4 as a side dish, 2 as a main course
Number Of Ingredients 11
Steps:
- Combine quinoa and chicken broth in a medium sauce pan. Bring to a boil, then turn heat down to low, cover and simmer until quinoa is cooked, about 15 minutes.
- In the meantime, heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Add the onions and cook, stirring occasionally, until they start to soften, 2-3 minutes. Add the carrots and thyme and cook until the carrots are just tender, 5-7 minutes. Add remaining tablespoon of olive oil, along with mushrooms and garlic. Cook, stirring constantly, until mushrooms are cooked through, a few minutes. Season vegetables with ¼ teaspoon salt and freshly ground black pepper to taste.
- Add cooked quinoa to vegetables and stir in pecans and chopped parsley. Taste and adjust seasoning if necessary. Serve hot or warm.
- Note: Shiitakes never come in contact with dirt, so the only washing usually necessary is a gentle wipe with a damp cloth or a paper towel. Use a knife to remove the stems where they meet the cap.
Nutrition Facts : ServingSize 4 servings, Calories 341, Fat 20 g, Carbohydrate 35 g, Protein 8 g, SaturatedFat 2 g, Sugar 3 g, Fiber 6 g, Sodium 186 mg, Cholesterol 0 mg
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 PILAF WITH MUSHROOMS
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
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
SAUTEED CRIMINI MUSHROOMS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 22m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium high heat. Add extra-virgin olive oil and butter. Add mushrooms and season with salt, pepper and thyme then cook 15 minutes until evenly browned and tender. Add wine and deglaze the pan. Add parsley and transfer mushrooms to a serving dish.
QUINOA PILAF
I created this recipe after tasting quinoa at a local restaurant. I really enjoy rice pilaf, but I don't usually have time to make it. This quick-cooking side is a tasty alternative. -Sonya Fox of Peyton, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small nonstick saucepan coated with cooking spray, cook onion and carrot in oil for 2-3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Stir in the broth, water and salt; bring to a boil., Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat. Fluff with a fork.
Nutrition Facts : Calories 198 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 434mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
RED QUINOA AND MUSHROOM PILAF WITH DILL
Red quinoa simmered with mushrooms is served with juicy orange segments and dill.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Quinoa Recipes
Yield Makes 7 cups
Number Of Ingredients 13
Steps:
- Bring stock to a boil; pour over dried mushrooms in a small bowl. Soak until soft, about 6 minutes. Pour liquid through a fine sieve into a bowl; set aside. Coarsely chop soaked mushrooms; set aside.
- Rinse quinoa thoroughly in a fine sieve; drain. Heat oil in a large pot over medium-high heat until hot but not smoking; add fresh mushrooms, shallots, and 1/4 teaspoon salt. Cook, stirring occasionally, until mushrooms and shallots have released their liquid and are slightly caramelized, about 7 minutes. Add quinoa; cook, stirring, until it begins to pop and crackle, about 5 minutes.
- Add reserved soaked mushrooms, reserved soaking liquid, and thyme to pot; bring to a boil. Stir; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 20 minutes. Stir in 1/4 teaspoon salt, pepper to taste, and the butter. Just before serving, stir in dill and chives; add oranges, and gently toss.
Nutrition Facts : Calories 312 g, Cholesterol 6 g, Fat 8 g, Fiber 6 g, Protein 11 g, Sodium 583 g
QUINOA PILAF
A delicious and easy quinoa recipe. Serve with a salad and crusty bread for a complete meal.
Provided by JBUCK123
Categories Side Dish Grain Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a saucepan over medium-high heat. Cook onion in oil for 5 minutes, or until translucent. Add carrot, and cook 3 minutes more. Stir in quinoa and vegetable broth, and bring to a boil. Reduce to a simmer, cover, and cook 15 to 20 minutes, or until quinoa is tender and fluffy.
- In a bowl, toss quinoa together with walnuts and parsley. Serve hot or at room temperature.
Nutrition Facts : Calories 365.2 calories, Carbohydrate 36.9 g, Fat 20.9 g, Fiber 7 g, Protein 10.1 g, SaturatedFat 1.9 g, Sodium 259.8 mg, Sugar 4.5 g
QUINOA VEGETABLE PILAF
If you've never tried quinoa, this colorful side dish makes a great introduction. The combination is wonderful. -Jill Heatwole, Pittsville, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, saute onion and carrot in oil until tender. Add rice and quinoa; stir to coat. Stir in broth and pepper., Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed, adding the broccoli during the last 3 minutes of cooking. Remove from the heat; let stand for 5 minutes. Fluff with a fork.
Nutrition Facts : Calories 193 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 300mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
MUSHROOM AND QUINOA PILAF
I don't get too excited over vegetables, but this pilaf is really quite nice. This wonderful dish is something that I can see being pared with all meats or seafood
Provided by Abby Girl
Categories Long Grain Rice
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil over medium heat. Saute onion for about 3 minutes or until softened, add mushrooms, salt and pepper; saute for 5 - 7 minutes or until mushrooms are browned. If the pan gets too dry, add water as needed.
- Add garlic, quinoa, rice and oregano; cook, stirring for 30 seconds or until grains are coated with oil and mixture is fragrant.
- Add 2-2/3 cup stock and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes or until liquid is absorbed and grains are tender. If liquid is absorbed before grains are ready, add more stock and continue to simmer, covered, until grains are tender.
- Remove from heat and stir in parmesan, parsley and vinegar.
Nutrition Facts : Calories 192.9, Fat 4.6, SaturatedFat 1.5, Cholesterol 5.5, Sodium 250, Carbohydrate 30.9, Fiber 2.2, Sugar 2.1, Protein 7.8
NAVA ATLAS'S QUINOA PILAF
Contributed to "Vegan Holiday Kitchen" by Barbara Pollak, a longtime reader of Ms. Atlas's, this pilaf is attractive when made with a combination of red and white quinoa, but either color can be used on its own. It is a veggie-filled way to celebrate quinoa's becoming standard Passover fare.
Provided by Karen Barrow
Categories dinner, lunch, quick, main course
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Combine the quinoa with the broth in a large saucepan. Bring to a rapid simmer, then lower the heat, cover and simmer gently until the water is absorbed, about 15 minutes. Test to see if the quinoa is done to your liking; if needed, add another 1/2 cup water and simmer until absorbed.
- Heat the oil in a large skillet or stir-fry pan. Add the onions and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
- Add the cabbage, carrots, broccoli, mushrooms, ginger, basil, thyme and lemon juice to the skillet. Turn the heat up to medium-high and stir-fry until the cabbage is tender-crisp, about 5 minutes.
- Stir in the cooked quinoa, then season to taste with salt and pepper. Stir in the parsley and dill, remove from the heat, and serve.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 489 milligrams, Sugar 3 grams
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