Quinoa With Wild Mushrooms And Mixed Squashes Recipes

QUINOA WITH MUSHROOMS

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.

MUSHROOM AND QUINOA STUFFED SQUASH

Steps:

• 1. Preheat oven to 450º F. 2. Cut squashes in half, remove the seeds and place cut side up in a large baking dish. Drizzle with 1 tablespoon olive oil and season with salt and pepper, add 1/4 inch of water and cover with tinfoil. Place in oven and bake for around 35-40 minutes, until tender, remove from heat and let cool. 3. Meanwhile, in a small pot, bring 2 cups water to a boil and then add quinoa. Reduce to a simmer and let cook for 15-20 minutes, or until quinoa has absorbed all water. Remove from heat. 4. In a large pan, heat remaining olive oil and sauté mushrooms and onions on medium heat until softened. Add in the garlic after a few minutes, then add the chopped walnuts if using. Cook until fragrant and onions are translucent. Season with salt and pepper to taste. 5. After squash has cooled, scoop out the insides, leaving about a 1/4 inch of flesh, being careful not to scoop out the bottom. In a large bowl, combine quinoa, butternut squash, mushrooms, onions and garlic, salt and pepper to taste. Mix well. 6. Turn oven down to 375º F. Spoon mixture back into the hollow butternut squashes and return them to the oven for 20-25 minutes, or until top is golden brown. Serve with a garnish of basil.

QUINOA WITH MIXED SQUASH AND ARUGULA

Steps:

• In a medium saucepan, stir together the broth and quinoa. Cook over medium-high heat until the mixture comes to a boil, about 2 minutes. Reduce the heat and simmer, covered, for 10 to 15 minutes, or until all the broth is absorbed.
• Meanwhile, lightly spray a large skillet with cooking spray. Cook the yellow summer squash, zucchini, and onion over medium-high heat for about 5 minutes, or until softened, stirring occasionally.
• Stir the tomatoes into the squash mixture. Cook for 1 to 2 minutes, stirring occasionally.
• Stir in the arugula. Cook for 1 to 2 minutes, or until it wilts, stirring occasionally. Remove from the heat.
• In a small microwaveable bowl, microwave the cream cheese on 100 percent power (high) for about 30 seconds, or until melted. Whisk in the lemon juice. Pour over the squash mixture.
• Stir the quinoa into the squash mixture. Sprinkle with the Parmesan.
• Quinoa (KEEN-wah) can usually be found in the health food section of the grocery store. High in iron and protein, among other nutrients, it is delicately flavored, making it well-suited to substitute for rice and other grains.
• (Per Serving)
• Calories: 245
• Total Fat: 6.0g
• Saturated: 2.5g
• Trans: 0.0g
• Polyunsaturated: 1.5g
• Monounsaturated: 1.5g
• Cholesterol: 11mg
• Sodium: 175mg
• Carbohydrates: 36g
• Fiber: 5g
• Sugars: 5g
• Protein: 11g
• Dietary Exchanges
• 2 Starch
• 1 Vegetable
• 1 Fat

QUINOA WITH WILD MUSHROOMS AND MIXED SQUASHES

Steps:

• Combine the quinoa and bouillon cube with 2 cups water in a medium saucepan and bring to a simmer. Cover and simmer gently until the water is absorbed, about 15 minutes.
• Heat the oil in a skillet or stir-fry pan. Add the onion and garlic and sauté over medium heat until translucent.
• Add the wine, if using, the squashes, and mushrooms, and sauté over medium-high heat until the squashes are touched with golden spots.
• Stir in the cooked quinoa, followed by the parsley, oregano, and cumin. Cook over low heat, stirring frequently, for 3 to 5 minutes longer. Season with salt and pepper, then serve at once.
• Salads with a little sweetness provide a nice balance to this dish. Try Mixed Greens with Sprouts, Apple, and Daikon (page 179), Fruitful Red Slaw (page 177), or Spinach and Red Cabbage Salad with Oranges and Almonds (page 180). To boost the protein content of the meal, serve with Garlic and Lemon Beans (page 110).
• You can also complete this meal simply with sautéed vegan sausage links (my favorite, as I've mentioned several times, is Tofurky brand) and a salad of greens and tomatoes.
• Calories: 251
• Total Fat: 6g
• Protein: 9g
• Carbohydrates: 39g
• Fiber: 5g
• Sodium: 200mg