If you try this recipe, please add your feedback, because it hasn’t gone through my testing process yet. We loved it, but I’m not certain about the measurements. Also, what would you serve it with, as a main course. I served it as a side dish for fish, but it’s a litle involved for a side dish for a regular weeknight meal.
Quinoa Pilaf with Baby Spinach and Roasted Mushrooms
Prep + Cook = 30 minutes
4 servings ( or is it 6?)
I’m always looking for creative new preparations for quinoa, which is a phenomenally healthy whole grain. This has loads of texture and flavor and is a filling main or side dish. Serve it with diced cantaloupe and whole grain bread.
½ cup balsamic vinegar, divided
¼ cup olive oil, divided
2 portobello mushroom caps, stems and gills removed, and cut into quarters
½ red onion, cut into 3 thick slices
8 oz. cherry tomatoes
1 ½ cups quinoa
½ tsp. salt + additional for serving
1/8 tsp. black pepper, for serving
6 – 9 oz. baby spinach
¼ cup fresh flat leaf parsley, chopped
¼ - ½ cup shredded Parmesan cheese, to taste
Preheat the broiler, setting the rack about 4 inches from the heating element. In a measuring cup, whisk together the oil and vinegar. In a large serving bowl, toss the mushrooms and onions gently with the oil and vinegar mixture, reserving 1/8 cup of the dressing. Transfer the mushrooms and onions to a large rimmed baking sheet. Broil them for 15 minutes, flipping them once. After about 10 minutes, add the tomatoes to the baking sheet with the other vegetables and continue broiling them until the tomatoes are softened and the onions and mushrooms are nicely browned.
Meanwhile, in a saucepan, combine the quinoa, 3 cups water and the salt. Bring it to a boil, reduce the heat to medium-low, cover and simmer until the liquid is absorbed, about 15 minutes.
Put the spinach and parsley in the large serving bowl that you used to toss the mushrooms and onions. When the vegetables and quinoa are done, pour them right on top of the spinach, and toss it to wilt the spinach. Stir in the reserved oil and vinegar, season it with salt and black pepper, if desired, and top it with the Parmesan cheese. Serve it immediately.
If you like indian food you will love this quinoa recipe. INGREDIENTS: 1 Cup Quinoa, 1½ Tbsp. Vegetable Oil,½ Onion Diced (about 4 or 5 oz.),1 Tsp. Grated ginger Root, ½ Finely chopped Green Chile , 1 Tsp. Turmeric, 1 Heaping Tsp. Coriander, ¼ Tsp. Ground Cinnamon, 1¾ Cups Water, ½ Cup Fresh or Frozen Peas, Salt to Taste…COOKING DIRECTIONS: Rinse quinoa with cold water. Use a fine mesh filter or coffee filter. If you’re a klutz like me use the fine mesh filter or a lot of quinoa is going to wind up in the sink!Quinoa is coated with a natural substance called saponin that protects the grain by repelling insects and birds. Rinsing the quinoa is important to avoid a raw or bitter taste. You can tell if there is saponin by the production of a soapy looking “suds” when the seeds are swished in water.Good news! If you are using Ancient Harvest Quinoa you can skip this step. It’s already rinsed! Place oil and diced onions in a heavy saucepan. Saute the onions on medium high heat for four to five minutes.Add the ginger root, chile, and quinoa. Cook for one minute stirring constantly.A fine, white spiral appears around the grain as it cooks. Stir in the turmeric, coriander, cinnamon, and salt. Cook for one minute stirring constantly. Add the water and bring it to a boil. Cover, reduce heat, and simmer for 15 minutes.Stir in peas. Cover and cook for four or five minutes or until peas are tender and all the water has been absorbed. Fluff the grain with a fork before serving.