Wednesday, March 2, 2011

Quinoa with Mushrooms

The quinoa in this case is best served hot.  We had an arugula salad with it.  The recipe serves 2 to 4.

2 tbsp olive oil
3 cloves garlic, chopped
1/2 red onion,chopped
1 heaping cup of sliced cremini mushrooms
1/2 cup Parmesan cheese
1/2 cup cubed mozzarella cheese
1 cup quinoa, (rinsed)
2 cups vegetable broth
Salt and pepper to taste
Chopped scallions for garnish

First, to make the mushrooms, saute 1/4 cup onion, 1 clove garlic and mushrooms in 1 tbsp of olive oil for about 10-15 minutes on medium heat, until the mushrooms have reduced and browned.  Salt the mushrooms after cooking, they won't brown as much if you salt before.  Set aside until the quinoa is finished cooking.

For the quinoa saute, in a soup pot, the remaining garlic and onion in olive oil for 5 minutes on medium-low heat.  Add the quinoa and cook for another 5 minutes.  Then lower the heat to low, add the vegetable stock and cover.  Cook until the liquid is absorbed, about 15-20 minutes.  Add the Parmesan cheese, mushrooms and mozzarella cheese and stir.  Top it with chopped scallions of you have them.

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