Best 6 Mushroom And Herb Quinoa Recipes

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Mushrooms and herbs add a savory and aromatic dimension to quinoa, creating a delightful and nutritious dish. Whether you're a vegetarian looking for a protein-packed meal or simply seeking a flavorful and healthy side dish, this combination of ingredients offers a culinary experience that is both satisfying and wholesome.

Check out the recipes below so you can choose the best recipe for yourself!

QUINOA WITH MUSHROOMS



Quinoa with Mushrooms image

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

1 tablespoon olive oil
1 (8 ounce) package mushrooms, chopped
1 onion, chopped
1 clove garlic, minced
1 tablespoon butter
1 ½ cups quinoa, rinsed
3 cups chicken broth
⅓ cup grated Parmesan cheese

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

MUSHROOM AND HERB QUINOA



Mushroom and Herb Quinoa image

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."

Provided by mersaydees

Categories     Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

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)

Steps:

  • 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.
  • 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.
  • Add mushrooms and continue cooking for 15 minutes, stirring frequently, until there is no more liquid.
  • Toss in a pinch of pepper and stir in the parsley and grated Parmesan cheese.
  • Serve immediately.

HERBED QUINOA



Herbed Quinoa image

Provided by Giada De Laurentiis

Categories     side-dish

Time 23m

Yield 4 servings

Number Of Ingredients 10

2 3/4 cups low-sodium chicken stock
1/4 cup fresh lemon juice
1 1/2 cups quinoa
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
3/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper

Steps:

  • For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.
  • For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
  • Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.

BALSAMIC AND HERB QUINOA SALAD



Balsamic and Herb Quinoa Salad image

Serve this cold salad as a delicious summer side to your favorite grilled meat or try it alone as a great light lunch. I have been experimenting a lot with quinoa recently, and this is by far my favorite recipe. It's such a nice, healthy alternative to pasta and rice!

Provided by suzyk

Categories     Salad     Grains     Quinoa Salad Recipes

Time 1h20m

Yield 4

Number Of Ingredients 17

2 cups water
1 cup quinoa
1 teaspoon chicken bouillon granules
½ cup frozen baby lima beans
water to cover
salt and freshly ground black pepper to taste
⅓ cup slivered almonds
3 Campari tomatoes, diced
2 tablespoons thinly sliced scallions
2 ounces fresh mozzarella cheese, cut into small chunks
3 tablespoons balsamic vinegar
3 tablespoons almond oil
2 tablespoons extra-virgin olive oil
2 teaspoons Italian seasoning
2 teaspoons dried basil
1 teaspoon minced garlic
¼ teaspoon salt

Steps:

  • Bring 2 cups water, quinoa, and bouillon granules to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Spread quinoa onto a baking sheet and refrigerate until cooled, about 30 minutes. Rinse saucepan.
  • Place lima beans into the saucepan and add enough water to cover beans by 1 inch; season with salt and pepper. Cover saucepan with a lid and bring water to a boil. Reduce heat to medium and simmer until beans are cooked through but still tender, 3 to 4 minutes. Drain water and rinse beans under cold water to stop the cooking process; refrigerate until cool, about 10 minutes.
  • Cook and stir almonds in a skillet over medium heat until toasted, about 5 minutes. Remove skillet from heat and cool almonds to room temperature, about 5 minutes.
  • Mix quinoa, lima beans, almonds, tomatoes, scallions, and mozzarella cheese together in a large bowl.
  • Whisk vinegar, almond oil, olive oil, Italian seasoning, basil, garlic, and salt together in a bowl until smooth; pour over quinoa mixture and stir to coat.

Nutrition Facts : Calories 453.4 calories, Carbohydrate 39.7 g, Cholesterol 11.2 mg, Fat 27.5 g, Fiber 6.5 g, Protein 12.6 g, SaturatedFat 4.5 g, Sodium 307.9 mg, Sugar 5.2 g

QUINOA-MUSHROOM FRITTATA WITH FRESH HERBS



Quinoa-Mushroom Frittata With Fresh Herbs image

Used as healing compounds since the early days of medicine, herbs have strong scents and flavors that indicate the presence of unique phytonutrients. Study after study shows that traditional healers were right: these plants are medicine. This simple dish brings some serious plant power with the fresh herbs, mushrooms, olives, and quinoa. Mushrooms also contain unique phytonutrients, helping you round out this meal. For your next brunch, serve up some healing!

Provided by Drew Ramsey, M.D.

Categories     HarperCollins     Frittata     Egg     Quinoa     Olive     Brunch     Dinner     Herb     Spring     Parmesan     Mushroom     Healthy     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 11

3/4 cup uncooked quinoa (or 1 1/2 cups cooked)
6 large pasture-raised eggs
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
2 tablespoons chopped fresh chives or tarragon
1 teaspoon minced fresh thyme leaves
1/4 teaspoon freshly ground black pepper
4 green onions or garlic scapes, thinly sliced
1 cup sliced mushrooms such as maitake, shiitake, or chanterelle, brushed clean and sliced
Olive oil
1/4 cup assorted pitted olives, whole or chopped

Steps:

  • Cook the quinoa according to the package instructions. Set aside.
  • In a large bowl, whisk the eggs, then stir in the quinoa, Parmesan, herbs, pepper, green onions or garlic scapes, and mushrooms.
  • Coat a medium, ovenproof skillet with a thick layer of olive oil. Place over medium high heat, add the egg mixture, and sprinkle with the olives. Cook for 2 to 3 minutes without stirring.
  • Preheat the broiler with the rack in the second position from the top. Broil the frittata until the top is lightly browned and the eggs have firmed up in the center, 3 to 4 minutes.
  • Remove the frittata from the oven and let it rest for 3 minutes. Loosen the edges with a spatula and cut into 6 wedges. Serve immediately.

LEMON HERB QUINOA



Lemon Herb Quinoa image

This recipes comes from a fellow Israeli foodie, Gabi Shahar. I tried it out recently (am on a quinoa kick these days) and it's very good. A good alternative to tabbouli or couscous as a cool summer grain salad.

Provided by Mirj2338

Categories     Grains

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup quinoa
1 1/2 tablespoons vegetable oil
2 cups water
3/4 teaspoon dried marjoram or 3/4 teaspoon oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crumbled
3 tablespoons chopped parsley
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon grated fresh lemon rind
1/4 teaspoon pepper

Steps:

  • Place the quinoa in a large bowl.
  • Fill with cold water.
  • Drain into a strainer and repeat the rinsing and draining 4 more times.
  • Over medium-high heat, heat the oil in a 2-quart saucepan.
  • Add the rinsed quinoa and cook, stirring, until the quinoa makes cracking and popping noises, about 3 to 5 minutes.
  • Stir in the water, marjoram, thyme, and rosemary.
  • Bring to a boil, reduce the heat, and simmer, covered, 15 minutes.
  • Stir in the parsley, lemon juice, salt, lemon rind, and pepper.
  • Simmer, covered, 5 minutes longer.
  • Fluff with a fork.

Nutrition Facts : Calories 137.1, Fat 5.2, SaturatedFat 0.7, Sodium 295.8, Carbohydrate 18.9, Fiber 2.2, Sugar 0.1, Protein 4.1

Tips:

  • Use a variety of mushrooms. This will give your quinoa a more complex flavor.
  • Don't be afraid to add other vegetables. Some good options include bell peppers, zucchini, and carrots.
  • Use fresh herbs whenever possible. They will give your quinoa a brighter flavor.
  • Season your quinoa well. Salt and pepper are essential, but you can also add other spices, such as garlic powder, onion powder, or cumin.
  • Cook your quinoa according to the package directions. This will ensure that it is cooked properly.
  • Fluff your quinoa with a fork before serving. This will help to separate the grains and make it more light and fluffy.

Conclusion:

Mushroom and herb quinoa is a delicious and healthy side dish that can be served with a variety of meals. It is also a great option for meal prep, as it can be made ahead of time and reheated. This versatile dish is sure to become a favorite in your home. With its earthy flavor and nutty texture, mushroom and herb quinoa is a side dish that everyone will enjoy.

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