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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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From Patricia Green’s and Carolyn Hemming’s book, Quinoa 365. “The bold color and flavor of this recipe make it a great side for a pork, chicken or beef dish. If you can’t find cremini mushrooms, use an extra cup (250mL) of button mushrooms.” Ingredients:
1 tablespoon butter (15 ml) or 1 tablespoon cooking oil (15 ml) |
1/3 cup green onion, sliced (80 ml) |
1/2 teaspoon fresh garlic, minced (2 ml) |
3/4 cup red quinoa (185 ml) |
1 3/4 cups vegetable stock (435 ml) |
1 cup white button mushrooms, quartered (250 ml) |
1 cup brown cremini mushroom, quartered (250 ml) |
1 pinch ground black pepper |
2 tablespoons fresh parsley, minced (30 ml) |
2/3 cup parmesan cheese, freshly grated (160ml) |
Directions:
1. Add butter to large saucepan on low heat. Add green onion and garlic and sauté for about 5 minutes. Add the quinoa and stir to coat it with butter.
2. Add the vegetable stock and bring to a boil. Reduce the heat and simmer, uncovered, for about 20 minutes, until most of the stock has been absorbed, stirring frequently.
3. Add mushrooms and continue cooking for 15 minutes, stirring frequently, until there is no more liquid.
4. Toss in a pinch of pepper and stir in the parsley and grated Parmesan cheese.
5. Serve immediately.
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