Mushroom and Herb Quinoa

Name: Mushroom and Herb Quinoa
Ingredients: 1 Tbsp (15 mL) butter or cooking oil; 1 Tbsp (15 mL) butter or cooking oil; ⅓ cup (80 mL) sliced green onion; ½ tsp (2 mL) minced fresh garlic; ¾ cup (185 mL) red quinoa; 1¾ cups (435 mL) vegetable stock; 1 cup (250 mL) quartered white button mushrooms; 1 cup (250 mL) quartered brown cremini mushrooms; Pinch ground black pepper; 2 Tbsp (30 mL) minced fresh parsley; ⅔ cup (160 mL) freshly grated Parmesan cheese

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

The bold color and flavor of this recipe make it a great side for a pork, chicken or beef dish. If you can’t find cremini mushrooms, use an extra cup (250 mL) of button mushrooms.

Ingredients

1 Tbsp (15 mL) butter or cooking oil
⅓ cup (80

Side dish
Vegetarian
Gluten-free

Method

Heat the butter in a large saucepan, add the green onion and garlic and cook on low for about 5 minutes, stirring frequently. 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, or until most of the stock has been absorbed, stirring frequently.

Add the mushrooms and cook for anoth