QUINOA MUSHROOM 'RISOTTO'
Delicious way to enjoy healthy, protein-packed quinoa!
Provided by Claudia
Categories Side Dish Grain Side Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Mix water, quinoa, 1 tablespoon coconut oil, and chicken bouillon granules in a saucepan; bring to a boil, reduce heat to medium-low, and simmer until white threads appear on the quinoa grains, about 15 minutes.
- Melt 2 tablespoons coconut oil in a skillet over medium-high heat. Saute mushrooms, onion, and red bell pepper in hot oil until softened, 5 to 7 minutes; season with salt.
- Stir red wine and soy sauce into the vegetable mixture; bring to a simmer, reduce heat to medium-low, and cook until the liquid is reduced, about 10 minutes.
- Mix quinoa and vegetables in a large serving bowl; top with Parmesan cheese.
Nutrition Facts : Calories 337.9 calories, Carbohydrate 35.9 g, Cholesterol 4.5 mg, Fat 14.7 g, Fiber 6.3 g, Protein 13.4 g, SaturatedFat 10.6 g, Sodium 704.8 mg, Sugar 2.8 g
MUSHROOM QUINOA RISOTTO (QUINOTTO)
A twist on the classic risotto, this quinotto recipe aka quinoa risotto stars quinoa instead of rice to make a fabulous Italian-inspired dish. Between the light nutty taste of the quinoa, the earthy flavor of the mushrooms and the lemon zing, you will love this easy and healthy meatless meal for sure!
Provided by Marie
Categories Main Course
Time 50m
Number Of Ingredients 14
Steps:
- In a medium skillet, sauté the sliced mushrooms with a little bit of olive oil until they are cooked but still a bit firm. Remove from the heat and set aside.
- In a large pot on medium-high heat, toast the quinoa in butter (or oil, if using), stirring regularly, until fragrant.
- Add minced garlic and sliced onion and sauté until softened.
- Turn down the heat and cup by cup, add stock, stirring regularly.
- Once all the liquid has been reduced, add the rest of the ingredients: reserved mushrooms, chives, lemon juice and zest, thyme, vinegar, soy sauce (or tamari if using) and Parmesan cheese (or nutritional yeast if using). Stir well for a few minutes, and then remove from the heat.
- Serve immediately with extra chives and parmesan.
Nutrition Facts : ServingSize 1.5 cup, Calories 607 kcal, Carbohydrate 83 g, Protein 31 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 32 mg, Sodium 972 mg, Fiber 11 g, Sugar 10 g
THREE-CHEESE-AND-MUSHROOM QUINOA RISOTTO
Provided by Mark Bittman
Categories brunch, dinner, lunch, main course, side dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Cover the dried mushrooms with 1 cup hot water, and set aside until softened, 5 to 10 minutes; drain, and chop, reserving the soaking liquid. Put the butter or oil in a large, deep skillet or saucepan over medium heat. When it is hot, add the shallots and dried and fresh mushrooms, and cook, stirring occasionally, until the shiitakes begin to brown, about 5 minutes.
- Add the quinoa, and cook, stirring occasionally, until it's glossy and coated with butter or oil. Sprinkle with salt and pepper, and then add the wine. Stir, letting the liquid bubble away. Add the porcini soaking liquid, being careful not to pour in any sediment.
- Start adding the stock about 1/2 cup at a time, stirring after each addition and adjusting the heat to maintain a gentle bubble. When the stock is nearly evaporated, add more. Continue to cook, stirring frequently and adding stock as necessary; the mixture should be neither soupy nor dry.
- Begin tasting the quinoa about 20 minutes after you added it; you want it to be tender but not mushy and to have released some of its starch. Once it reaches that stage, after about 25 minutes, stir in the cheeses, along with a little more butter or oil if you like. Stir until the cheeses melt; taste and adjust the seasoning, and serve.
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 10 grams, Carbohydrate 50 grams, Fat 15 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 544 milligrams, Sugar 4 grams
MUSHROOM QUINOA RISOTTO
Replace rice with quinoa (the grain is pretty trendy right now too!). "This mushroom quinoa risotto is one of my favorite recipes anytime - you don't have to be pregnant to love it,
Provided by Heather A.
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium pot, heat the broth over low heat and simmer while you prepare the rest of the dish.
- In another medium pot, heat 1 Tbl. olive oil over medium heat. Add the shallot and garlic, and saute until soft and translucent, stirring often to prevent browning. Add the quinoa and cook for a few minutes, stirring, until the grains are coated in oil and fragrant, about 3 minutes.
- Add the wine and cook, stirring occasionally, until evaporated. Ladle 1/2 cup of hot broth into the quinoa, stir and simmer until the liquid has evaporated, about 3 minutes. Continue the process, adding 1/2 cup broth at a time, until the quinoa is fully cooked and there's no more broth, about 25 minutes. This is your risotto.
- Meanwhile, heat the remaining 2 teaspoons oil in a small saute pan, add the shiitake mushrooms and cook, until browned. Season with salt and pepper, transfer to a bowl and set aside. Repeat with the trumpet mushrooms.
- Stir the shiitake mushrooms and Parmesan cheese into the risotto. Spoon into 4 serving bowls and top with the trumpet mushrooms. Serve immediately, with additional Parmesan cheese for sprinkling.
- Per serving: 386 calories, 11.43 g fat, 47.55 g carbs, 17.95 g protein, 5.39 g fiber, 152 mg calcium, 4.12 mg iron, 553 mg sodium, 141 mcg folate.
Nutrition Facts : Calories 332.4, Fat 9.8, SaturatedFat 1.2, Sodium 10.6, Carbohydrate 46.6, Fiber 5.9, Sugar 1.6, Protein 10.5
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MUSHROOM QUINOA RISOTTO | KITCHEN CONFIDANTE
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Reviews 33Servings 4Cuisine ItalianCategory Dinner, Main Course, Side Dish
- In a small bowl, cover the dried porcini mushrooms with 1 cup boiling water and let it sit for about 10 minutes. Drain the mushrooms with a sieve and reserve the liquid. If the liquid looks grainy, you may wish to pass it through a coffee filter. Set both aside.
- Heat 2 tablespoons of butter with the olive oil in a deep sided sauté pan over medium-low heat. Add the leeks and cook for about two minutes. Add the garlic and cook for another minute. Add the fresh mushrooms and cook for about 4 minutes, or until they are wilted. Add the rehydrated porcini mushrooms and stir. Season lightly with salt and pepper.
- Stir in the quinoa and let the oils coat the grains. Stir in the wine (or water) and let it cook until the wine is absorbed. Stir in the reserved mushroom liquid and let it cook down. Proceed to stir in the chicken or vegetable stock, one cup at a time, letting the rice absorb the liquid between additions. Continue until the risotto is creamy and soft, about 20 minutes. You may or may not need to use all the chicken stock. Turn off the heat and cover the pan, letting it sit for about 3-5 minutes. Stir in the parmesan cheese, and adjust seasoning to taste with salt and pepper.
- Serve hot, garnished with chopped parsley, shavings of parmesan cheese, and a drizzle of olive oil, if desired.
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