The BEST Quinoa (KEEN-WA) dish for any occasion

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast is lower in calories and adds a cheesy flavor.

Start by cooking quinoa using a ratio of 1 part quinoa to 1.5 parts water.

Bring water to a boil, then lower the heat and slightly cover it, cooking until fluffy.

Prepare vegetables: chop 500 g of mushrooms, 1 onion, 1 stalk of celery, 1 zucchini, and cut extra firm tofu into bite-sized pieces.

Mince 5 cloves of garlic and chop half a bunch of parsley and 2 green onions; also prepare 1 sprig of sage and 1 sprig of rosemary.

Heat a cast iron skillet until very hot and add the mushrooms with a little olive oil, letting them brown without stirring for a few minutes.

Season mushrooms with salt and pepper, allowing them to brown for about 10 minutes until they have crispy edges.

Deglaze the pan with a little Marsala wine (optional) and let the alcohol burn off.

Add the remaining chopped vegetables (celery, onion, tofu, garlic, sage, and rosemary) to the skillet with the mushrooms and sauté together, mixing to blend flavors.

Taste the mixture and adjust seasoning if necessary before adding the cooked quinoa on top.

Turn off the heat and preheat the oven to 200°C (392°F).

Once the oven is ready, place the skillet in the oven for 10 minutes to add a toasty crunch to the quinoa.

After 10 minutes, remove from the oven and mix in fresh parsley, green onions, and sage.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens