Quinoa With Leeks Mushrooms Peas And A Splash Of Truffle Oil Recipes

Steps:

• Place the quinoa and 2 cups water in a small saucepan. Bring to a boil over high heat. Stir once, cover and reduce the heat to low. Continue to cook until the water is absorbed and the quinoa is tender, about 20 minutes. Remove from the heat and let stand 5 minutes, uncover and fluff with a fork.
• Meanwhile, heat 1 teaspoon of the sesame oil in a medium nonstick skillet over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the mushrooms and continue to cook, stirring, until the mushrooms are tender, about 5 minutes. Add the snow peas, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until bright green but still crisp-tender, about 3 minutes. Remove from the heat. Combine the cooked quinoa, mushroom mixture, soy sauce, scallions and remaining 2 teaspoons sesame oil in a medium bowl. Toss gently to combine. Season with additional salt and pepper. Serve warm or at room temperature.
• Calories: 210 Fat: 6 grams Saturated Fat: 1 gram Protein: 8 grams Carbohydrates: 32 grams Sugar: 2 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 260 milligrams

Steps:

• rehydrate the mushroom blend with 1-1/4 cups hot water, about 20 or more minutes heat olive oil and simmer leeks and garlic until mushy add 1 cup of the water from the reconstituted mushrooms, the reconsituted mushroom and quinoa to garlic and leeks, bring to a slight boil, cover and simmer 20 minutes or until all the water has soaked into the quinoa (like rice). 1 drizzle of truffle oil can be added during the simmer stage. microwave the peas so they are hot and crunchy (not mushy) mix the peas with the cooked Quinoa dish add salt and pepper to taste (I add a lot of salt to this dish-a good pinch, taste and then sometimes even a little more). serve

Steps:

• In a large saucepan, combine the broth, water, and 1/4 teaspoon salt; bring to a boil.
• Stir in quinoa.
• Cover and lower heat; simmer 15 minutes or until the liquid is absorbed.
• Stir in parsley, 1 1/2 teaspoons oil, and 1/8 teaspoon pepper.
• Remove from heat; keep warm.
• Heat 1 1/2 teaspoons oil in a medium nonstick skillet over med-high heat.
• Add in leek; stir/saute 6 minutes or until wilted.
• Add in mushrooms, bell pepper, and wine; cook 2 minutes or until vegetables are tender.
• Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Place 1 cup quinoa mixture in each of 4 shallow bowls; top each with 1 1/4 cup vegetable mixture and 2 tablespoons walnuts.

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:

• Preheat oven to 350°F Lightly grease an 8-inch loaf pan with oil; set aside. Heat oil in a large skillet over medium-high heat. Add mushrooms, onions, salt and pepper and cook, stirring occasionally, until mushrooms are golden brown, 6 to 8 minutes.
• Meanwhile, put beans, oats and 1/2 cup water into a food processor and pulse until almost smooth. In a large bowl, combine mushrooms/onions, bean mixture, quinoa, peas, parsley, tomatoes, salt and pepper. Transfer mixture to prepared loaf pan, gently pressing down and mounding it in the middle. Bake until firm and golden brown, 1 to 1 1/4 hours. Set aside to let rest for 10 minutes before slicing and serving. (NOTE: I made this into mini loaves for portion control and cooked them for 25 minutes at 350 degrees and they were very dry. . .I do not recommend making them into mini loaves or patties).