Best 7 Quinoa With Leeks Mushrooms Peas And A Splash Of Truffle Oil Recipes

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Quinoa with leeks, mushrooms, peas, and a splash of truffle oil is a delicious and healthy dish that can be enjoyed for breakfast, lunch, or dinner. This dish is high in fiber, protein, and iron, and it is also a good source of vitamins and minerals. The combination of quinoa, leeks, mushrooms, and peas creates a flavorful and satisfying meal that is sure to please everyone at the table. Whether you are a seasoned cook or a beginner, this recipe is easy to follow and can be tailored to your own taste preferences.

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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

QUINOA WITH LEEKS, MUSHROOMS, PEAS AND A SPLASH OF TRUFFLE OIL



QUINOA WITH LEEKS, MUSHROOMS, PEAS AND A SPLASH OF TRUFFLE OIL image

Categories     Vegetarian     Quick & Easy     Simmer

Yield 3 servings

Number Of Ingredients 8

1/2 cup Quinoa (keen-wa
1/2 to 1 cup dried mushroom blend
1-2 cloves garlic
1 large leek, diced
1/2 cup frozen peas
olive oil
salt and pepper
splash of Dark Truffle oil (drissle or less)

Steps:

  • rehydrate the mushroom blend with 1-1/4 cups hot water, about 20 or more minutes heat olive oil and simmer leeks and garlic until mushy add 1 cup of the water from the reconstituted mushrooms, the reconsituted mushroom and quinoa to garlic and leeks, bring to a slight boil, cover and simmer 20 minutes or until all the water has soaked into the quinoa (like rice). 1 drizzle of truffle oil can be added during the simmer stage. microwave the peas so they are hot and crunchy (not mushy) mix the peas with the cooked Quinoa dish add salt and pepper to taste (I add a lot of salt to this dish-a good pinch, taste and then sometimes even a little more). serve

QUINOA, PEAS, AND MINT TABBOULEH



Quinoa, Peas, and Mint Tabbouleh image

Provided by Michael Solomonov

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

1/2 cup quinoa
1 cup fresh peas or thawed frozen peas
1 cup chopped fresh parsley
1/4 cup diced red onion
3 tablespoons lemon juice
3 tablespoons olive oil
2 tablespoons chopped fresh mint
Pinch ground Aleppo pepper
Kosher salt

Steps:

  • Cook the quinoa in 1 cup boiling water in a small saucepan, covered, for 15 to 20 minutes, until all the liquid has been absorbed. Bring a pot of salted water to a boil and cook the peas until tender, about 2 minutes. Drain, submerge in ice water to cool quickly, and mash with a fork. Combine the quinoa and mashed peas with the parsley, onion, lemon juice, oil, mint, Aleppo pepper, and a big pinch of salt in a medium bowl. Toss to combine and serve.
  • Photograph copyright © 2015 by Michael Persico

QUINOA LOAF WITH MUSHROOMS AND PEAS



Quinoa Loaf With Mushrooms and Peas image

Per Whole Foods website, "Welcome spring--or vegetarian guests--to your table with this delicious main-course recipe that is destined to become a favorite for family and feasts alike. For killer veggie burgers, serve any leftover slices on toasted whole wheat buns with lettuce and spicy mustard." Quinoa can be expensive in chain grocery stores, however they do sell it in bulk at Whole Foods very inexpensively and I have gotten it at Super Walmart as well.

Provided by januarybride

Categories     < 4 Hours

Time 1h45m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 12

1 tablespoon extra virgin olive oil, plus more for greasing
8 ounces button mushrooms, sliced
1 cup chopped red onion (about 1 onion)
salt & fresh ground pepper
1 (15 ounce) can garbanzo beans, rinsed and drained
3/4 cup rolled oats (I used barley flakes with great results)
2 cups cooked quinoa (I cooked mine in veggie broth for added flavor)
1 cup frozen green pea
1/2 cup chopped fresh parsley
2 tablespoons minced fresh thyme (optional)
10 sun-dried tomatoes packed in oil, drained and chopped
1 teaspoon all purpose seasoning (I like Spike, but Greek seasoning would be great too)

Steps:

  • Preheat oven to 350°F Lightly grease an 8-inch loaf pan with oil; set aside. Heat oil in a large skillet over medium-high heat. Add mushrooms, onions, salt and pepper and cook, stirring occasionally, until mushrooms are golden brown, 6 to 8 minutes.
  • Meanwhile, put beans, oats and 1/2 cup water into a food processor and pulse until almost smooth. In a large bowl, combine mushrooms/onions, bean mixture, quinoa, peas, parsley, tomatoes, salt and pepper. Transfer mixture to prepared loaf pan, gently pressing down and mounding it in the middle. Bake until firm and golden brown, 1 to 1 1/4 hours. Set aside to let rest for 10 minutes before slicing and serving. (NOTE: I made this into mini loaves for portion control and cooked them for 25 minutes at 350 degrees and they were very dry. . .I do not recommend making them into mini loaves or patties).

Nutrition Facts : Calories 212.2, Fat 4.5, SaturatedFat 0.5, Sodium 213.2, Carbohydrate 35.5, Fiber 6.9, Sugar 3.2, Protein 8.9

QUINOA WITH LEEKS AND SHIITAKE MUSHROOMS



Quinoa With Leeks and Shiitake Mushrooms image

From Cooking Light. Per serving: 495 calories, 15.7 g fat, 15.8 g protein, 73.8 g carb, 7.9 g fiber, 0 mg cholesterol.

Provided by ratherbeswimmin

Categories     Grains

Time 53m

Yield 4 serving(s)

Number Of Ingredients 12

2 cups fat-free vegetable broth
1 cup water
1/2 teaspoon salt, divided
1 1/2 cups uncooked quinoa, well rinsed
3 tablespoons chopped fresh flat leaf parsley
1 tablespoon olive oil, divided
1/4 teaspoon fresh ground black pepper, divided
3 cups thinly sliced leeks
4 cups thinly sliced shiitake mushroom caps
1 1/2 cups chopped red bell peppers
1/4 cup dry white wine
1/2 cup coarsely chopped walnuts

Steps:

  • In a large saucepan, combine the broth, water, and 1/4 teaspoon salt; bring to a boil.
  • Stir in quinoa.
  • Cover and lower heat; simmer 15 minutes or until the liquid is absorbed.
  • Stir in parsley, 1 1/2 teaspoons oil, and 1/8 teaspoon pepper.
  • Remove from heat; keep warm.
  • Heat 1 1/2 teaspoons oil in a medium nonstick skillet over med-high heat.
  • Add in leek; stir/saute 6 minutes or until wilted.
  • Add in mushrooms, bell pepper, and wine; cook 2 minutes or until vegetables are tender.
  • Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • Place 1 cup quinoa mixture in each of 4 shallow bowls; top each with 1 1/4 cup vegetable mixture and 2 tablespoons walnuts.

Nutrition Facts : Calories 513.9, Fat 17.3, SaturatedFat 1.9, Sodium 328.2, Carbohydrate 80.2, Fiber 10.2, Sugar 11.4, Protein 14.5

QUINOA PILAF WITH MUSHROOMS



Quinoa Pilaf With Mushrooms image

Quinoa is not a grain, but a seed.

Provided by nosduh1313

Categories     Side Dish     Grain Side Dish Recipes

Time 1h

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
1 small shallot, chopped
½ cup thinly sliced cremini mushrooms
1 ½ cups quinoa, rinsed and drained
½ teaspoon fresh thyme leaves
1 bay leaf
1 ½ teaspoons kosher salt
freshly ground black pepper to taste
3 cups vegetable stock

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, Carbohydrate 45.4 g, Fat 7.4 g, Fiber 6.5 g, Protein 9.9 g, SaturatedFat 0.5 g, Sodium 1083.8 mg, Sugar 2.4 g

QUINOA WITH PEAS AND ONION



Quinoa with Peas and Onion image

Even picky eaters will love this protein-packed dish. If you have freshly shelled peas on hand, substitute them for the frozen. —Lori Panarella, Phoenixville, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 8

2 cups water
1 cup quinoa, rinsed
1 small onion, chopped
1 tablespoon olive oil
1-1/2 cups frozen peas
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped walnuts

Steps:

  • In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork. , Meanwhile, in a large skillet, saute onion in oil until tender. Add peas; cook and stir until heated through. Stir in the cooked quinoa, salt and pepper. Sprinkle with walnuts.

Nutrition Facts : Calories 174 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 244mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges

Tips:

  • Prep Ingredients Ahead: Before you start cooking, take a few minutes to prep all your ingredients. Chop the leeks, mushrooms, and peas. This will make the cooking process much smoother.
  • Use Fresh, High-Quality Ingredients: The quality of your ingredients can make a big difference in the flavor of your dish. Whenever possible, use fresh, organic produce and high-quality olive oil and truffle oil.
  • Don't Overcook the Quinoa: Quinoa is a delicate grain, so it's important not to overcook it. Cook it according to the package directions, and then remove it from the heat as soon as it's done.
  • Infuse the Quinoa with Flavor: To add even more flavor to your quinoa, cook it in vegetable broth instead of water. You can also add a bay leaf or some chopped fresh herbs to the cooking liquid.
  • Add the Vegetables at the End: The leeks, mushrooms, and peas should be added to the quinoa towards the end of the cooking process. This will help them retain their color and texture.
  • Season to Taste: Once all the ingredients are cooked, season the dish to taste with salt, pepper, and truffle oil. You can also add a squeeze of lemon juice or a sprinkle of chopped fresh herbs.

Conclusion:

This quinoa dish is a delicious and healthy meal that can be enjoyed for breakfast, lunch, or dinner. It's packed with protein, fiber, and vitamins, and it's also low in calories. The leeks, mushrooms, and peas add flavor and texture, and the truffle oil adds a touch of luxury. Give this recipe a try the next time you're looking for a quick and easy weeknight meal.

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