Spinach and Mushroom Quinoa

Spinach and Mushroom Quinoa

Spinach and Mushroom Quinoa

Ingredients:

  • 1 pound mushrooms (white or cremini), sliced thinly
  • 3 garlic cloves, minced
  • 1 tablespoon unsalted butter (omit butter for vegan version)
  • 1 tablespoon olive oil
  • 5 green onions, chopped
  • 5 to 10 ounces fresh spinach (to taste)
  • 2 cups cooked quinoa
  • 1 tablespoon olive oil (optional)
  • salt

Directions:

Heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and garlic and sauté over medium-high heat for about 5 minutes until mushrooms get soft and acquire a nice, golden-brown color. Add chopped green onions and mix.

Season with salt.

 

Add fresh spinach to the skillet, reduce heat to low, cover the skillet with the lid and let mushrooms and spinach cook for about 1 minute or less, just until spinach begins to wilt.

 

Add 2 cups of cooked quinoa to the skillet and cook on low heat for another minute until spinach wilts even more and quinoa warms up. Season with salt, if needed. Add another tablespoon of olive oil, if desired.

 

(Credit: http://juliasalbum.com/2014/06/spinach-and-mushroom-quinoa-recipe/)

Quinoa Stuffing

Quinoa Stuffing

Quinoa Stuffing

Ingredients:

  • 2 Tbsp. olive oilquinoa-stuffing
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 8 medium celery stalks, chopped (about 4 cups)
  • 2 medium green apples, with peel (about 2 cups)
  • 4 cups low-sodium organic vegetable broth
  • 2 cups dry quinoa, rinsed
  • 1 tsp. sea salt
  • 1 tsp. ground cumin
  • ½ tsp. ground black pepper
  • ½ cup dried cranberries
  • ½ cup chopped fresh cilantro
  • ½ cup pine nuts

Preparation:

Heat oil in medium saucepan over medium-high heat.

Add onion and garlic; cook, stirring occasionally, for 2 minutes, or until fragrant.

Add celery and apple; cook, stirring frequently, for 8 to 10 minutes, or until tender.

Add broth, quinoa, salt, cumin, and pepper. Bring to a boil. Reduce heat to medium-low; cook, covered, for 15 minutes, or until most of liquid is absorbed. Remove from heat.

Add cranberries. Cover and let stand for 5 minutes.

Add cilantro and pine nuts; fluff with fork and serve.  Recipe from epicurious.com