Mushroom And Herb Quinoa Recipes

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.

Steps:

• For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.
• For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
• Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.

Steps:

• Place the quinoa in a large bowl.
• Fill with cold water.
• Drain into a strainer and repeat the rinsing and draining 4 more times.
• Over medium-high heat, heat the oil in a 2-quart saucepan.
• Add the rinsed quinoa and cook, stirring, until the quinoa makes cracking and popping noises, about 3 to 5 minutes.
• Stir in the water, marjoram, thyme, and rosemary.
• Bring to a boil, reduce the heat, and simmer, covered, 15 minutes.
• Stir in the parsley, lemon juice, salt, lemon rind, and pepper.
• Simmer, covered, 5 minutes longer.
• Fluff with a fork.

Steps:

• Cook the quinoa according to the package instructions. Set aside.
• In a large bowl, whisk the eggs, then stir in the quinoa, Parmesan, herbs, pepper, green onions or garlic scapes, and mushrooms.
• Coat a medium, ovenproof skillet with a thick layer of olive oil. Place over medium high heat, add the egg mixture, and sprinkle with the olives. Cook for 2 to 3 minutes without stirring.
• Preheat the broiler with the rack in the second position from the top. Broil the frittata until the top is lightly browned and the eggs have firmed up in the center, 3 to 4 minutes.
• Remove the frittata from the oven and let it rest for 3 minutes. Loosen the edges with a spatula and cut into 6 wedges. Serve immediately.

Steps:

• Add butter to large saucepan on low heat. Add green onion and garlic and sauté for about 5 minutes. Add the quinoa and stir to coat it with butter.
• Add the vegetable stock and bring to a boil. Reduce the heat and simmer, uncovered, for about 20 minutes, until most of the stock has been absorbed, stirring frequently.
• Add mushrooms and continue cooking for 15 minutes, stirring frequently, until there is no more liquid.
• Toss in a pinch of pepper and stir in the parsley and grated Parmesan cheese.
• Serve immediately.

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.

Steps:

• Make clam broth:
• Combine all broth ingredients in a 4- to 6-quart heavy pot and simmer, partially covered, 30 minutes. Pour through a fine-mesh sieve, then discard solids. Transfer broth to a 3-quart heavy saucepan and cover.
• Prepare quinoa:
• Wash quinoa in 3 changes of cold water in a bowl, draining in fine-mesh sieve between changes of water. Return quinoa to bowl.
• Pat shrimp dry and sprinkle with teaspoon salt.
• Heat vegetable oil and achiote seeds in a 1 1/2- to 2-quart heavy saucepan over low heat until oil is bright yellow, about 10 minutes. Pour oil through sieve into cleaned 4- to 6-quart heavy pot, discarding seeds.
• Add 1 tablespoon butter to oil in pot and heat over moderately high heat until foam subsides, then cook shrimp and 1/4 teaspoon pepper, stirring, until shrimp are almost cooked through, 3 to 5 minutes. Transfer to a large bowl using a slotted spoon. (Do not clean pot.)
• Heat 2 tablespoons butter in pot over moderate heat until foam subsides, then cook mushrooms with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper, stirring and scraping up any brown bits from bottom of pot, until mushrooms are softened and exude liquid, about 5 minutes. (If mushrooms do not exude liquid, add 1/2 cup water to help scrape up any brown bits.) Add mushrooms with liquid to shrimp. (Do not clean pot.)
• Heat olive oil and remaining tablespoon butter in pot over moderate heat until foam subsides, then cook onion, garlic, and remaining 1/2 teaspoon salt, stirring occasionally, until onion is softened, about 5 minutes. Add quinoa and aj amarillo and cook, stirring, 5 minutes. Add wine and saffron, then simmer briskly, stirring constantly, until wine is absorbed, about 5 minutes.
• Meanwhile, bring clam broth to a simmer and stir, then keep at a bare simmer.
• Add 1/2 cup broth to quinoa and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 1/2 cup at a time, stirring quinoa frequently and letting each addition be absorbed before adding the next, until quinoa is tender and its germs separate from grains, about 30 minutes total. (There will be some broth left over.)
• Stir cream into risotto and bring to a simmer over moderate heat, then add shrimp mixture with any juices and cook, stirring, until shrimp are just cooked through, 1 to 2 minutes. Remove from heat and stir in cheese and 2 tablespoons basil, then season with salt and pepper. Serve sprinkled with remaining tablespoon basil.