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Fall recipes: Mushroom quinoa
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The Incas called quinoa the mother grain.
A perfect side dish to hearty autumn fare, nutrients and protein analysis by the George Mateljan foundation's book, World's Healthiest Foods, finds this to be a nutrition powerhouse.
Quinoa is ready when the grain is tender and no liquid remains. The grains triple in size and the kernels will begin to pop. It cooks in half the time of rice making this a quick to cook side dish or a vegetarian option. Find quinoa in health food stores and some markets.
Mushroom Quinoa
Ingredients:
- 6 mushrooms, diced
- 1/4 cup each : grated carrots, diced onions,diced celery
- 2 cups fat free beef broth
- 2 cups quinoa, rinsed and drained
- 1/4 cup water
Directions:
In a medium sauce pot, combine mushrooms, and all vegetables with broth. Bring to a simmer and after 3 minutes add the quinoa. Bring to a boil. Reduce heat and simmer for 12 minutes. Add water if liquid evaporates too soon. Quinoa is ready when grains are tender and have absorbed all of the liquid.
Serves 8
Fall Cookbook
Check out 300 uniquely Examiner recipes that will get you through the fall.
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