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How To Cook Quinoa With Mushrooms And Fresh Herbs

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Quinoa with Mushrooms and Fresh Herbs

Cultural Context

Quinoa, originally cultivated in the Andean region of South America, has gained popularity in the U.S. as a nutritious, gluten-free grain. This dish combines quinoa with earthy mushrooms and vibrant fresh herbs, reflecting a trend toward healthy, plant-based eating. It's a versatile side that complements many meals and can be easily adapted with seasonal ingredients or personal preferences.

AmericanUSside
45 min
medium
6 servings
Servings4
300 g quinoa
750 mL water
200 g mixed mushrooms
4 tablespoons olive oil
2 shallots
1 tomato
1.5 tablespoons lemon juice
2 tablespoons basil
2 teaspoons parsley
salt
pepper

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more affordable and have a longer shelf life.

1

Pour quinoa into a sieve and rinse it under cold running water for about 1 minute, moving it around with a spoon to remove starch and dirt.

2

Put the rinsed quinoa into a saucepan, cover it with water, and bring it to a simmer on high heat. Use a ratio of one part quinoa to two parts water.

3

Once it starts to bubble, cover the saucepan and turn the heat down. Cook until all the water is absorbed, roughly 15 minutes, then remove from heat.

4

Heat a second saucepan and add a little olive oil. Add the mixed mushrooms and sauté for a few minutes.

5

Add chopped shallots and a little more olive oil to the mushrooms, season with salt and pepper, and cook for a few more minutes before removing from heat.

6

Add diced tomato, lemon juice, cooked quinoa, basil, and parsley to the mushroom mixture. Season with salt and pepper, and combine thoroughly.

Cooking Techniques

sautéingboiling

Equipment Needed

2 saucepanslidwooden spoonsieve

Spice Level:

🌶️🌶️🌶️

Dietary

vegetariangluten-free

Allergens

milk

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