QUINOA PILAF WITH MUSHROOMS RECIPE | ALLRECIPES
Quinoa is not a grain, but a seed.
Provided by nosduh1313
Categories Side Dish Grain Side Dish Recipes
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 4 servings
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, CarbohydrateContent 45.4 g, FatContent 7.4 g, FiberContent 6.5 g, ProteinContent 9.9 g, SaturatedFatContent 0.5 g, SodiumContent 1083.8 mg, SugarContent 2.4 g
MUSHROOM & SHRIMP QUINOA RISOTTO RECIPE | EATINGWELL
Quinoa, the super-grain of Peru, has a creamy and supple texture that lends itself to recipes that are typically made with rice, like this risotto. It's high in protein and fiber, gluten-free and very filling. White quinoa is the most common variety, but you can also find red, black or multicolored quinoa--any variety works in this recipe. For a vegetarian version of this easy healthy recipe, double the mushrooms and skip the shrimp.
Provided by Sandra Gutierrez
Categories Healthy Shrimp Recipes
Total Time 30 minutes
Number Of Ingredients 14
Steps:
- Combine quinoa and water in a small saucepan; bring to a boil over medium-high heat (watch to ensure it does not boil over). Cover, reduce heat to low, and cook until the liquid has been absorbed and the quinoa is tender, about 15 minutes. Set aside.
- Heat 2 tsp. oil in a medium saucepan over medium-high heat. Add shallot and cook, stirring often, until fragrant, about 2 minutes. Add the remaining 1 tsp. oil and mushrooms; cook, stirring occasionally, until the mushrooms begin to turn golden, 2 to 3 minutes.
- Add garlic, crushed red pepper, and shrimp; cook, stirring, for 1 minute. Stir in 1/2 cup broth and cook, stirring and scraping up any browned bits, for 1 minute.
- Reduce heat to medium. Stir in the quinoa and the remaining 1/4 cup broth; cook, stirring, until the liquid has almost evaporated, about 2 minutes. Stir in parsley, salt, and pepper. Sprinkle with Parmesan. Serve immediately, with lemon wedges.
Nutrition Facts : Calories 215.6 calories, CarbohydrateContent 25.1 g, CholesterolContent 56.6 mg, FatContent 7.1 g, FiberContent 2.7 g, ProteinContent 13.3 g, SaturatedFatContent 1.5 g, SodiumContent 472 mg, SugarContent 1.7 g
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