MushroomQuinoa2

Mushroom and Herb Quinoa

This Mushroom and Herb Quinoa is a delicious and hearty side dish!
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The other night I was watching New Girl and trying to write this blog post at the same time, and it just didn’t work out right!  Do you watch it?  Craziest show ever.  Cahrazzzy.  But soooooo funny.  Honestly, there’s no other show where I literally laugh out loud.  Not just LOL.  But really truly laughing. And my hubs likes it too.  He might not admit it but he does.  But I know he likes it because he sits there laughing with his sweater over half his face which is his trademark “omg this is so embarrassing but hilarious” thing he does.

 

Anyway what does this have to do with quinoa exactly?  Well nothing.  😉
So where was I?  Oh yes, I was trying to write a post about mushroom & herb quinoa.  There’s not much funny with this side dish unless you think there’s something hysterical about herbs.  But it is delicious!

 

Mushroom and Herb Quinoa
I don’t know about you but sometimes I find side dishes tricky.  Or boring.  All the same.  Rice or potatoes.  Sometimes noodles.
But now there’s quinoa.  We love quinoa and it’s become a staple in our home.  It’s great in baking, for breakfast and it’s an amazing side dish!  Quinoa’s distinct flavour, is amazing paired with mushrooms…and the earthiness of the mushrooms combined with the rich flavours of the wine and parmesan cheese, makes this dish a winner!

 

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Mushroom and Herb Quinoa

Ingredients

  • 1 tbsp butter
  • 3 green onions sliced
  • 1 clove garlic minced
  • 1 tsp fresh oregano
  • 3/4 cup quinoa
  • 1 3/4 cups stock (chicken beef or vegetable)
  • 1/4 cup white wine
  • fresh ground pepper to taste
  • 1 1/2 cups button mushrooms cut into quarters
  • 2 tbsp fresh parsley chopped
  • 1/2 cup fresh parmesan

Instructions

  1. Melt the butter in a pan, add the onions, garlic and oregano and cook for about 5 minutes.
  2. Add the quinoa and stir to coat it in the butter.
  3. Add the stock and wine, and bring it to a boil. Then reduce the heat and simmer uncovered for about 20 minutes, or until the stock is mostly absorbed.
  4. At this time, add the mushrooms and cook for about 15 more minutes, or until all the moisture has been absorbed.
  5. Right before serving, stir in the parmesan cheese and parsley.

Recipe adapted from Quinoa: The Everyday Superfood

 

A perfect fall or winter recipe!  Enjoy this dish with my roasted chicken, or on its own for lunch!

I hope you like it as much as we do!
Have a delicious day!
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6 Comments

  • Reply How2home November 6, 2012 at 9:04 AM

    Mmmmmm…this looks and sounds so good Jo-anna! Thanks for the recipe 🙂

  • Reply Pretend Chef November 6, 2012 at 8:51 PM

    Yummy!

  • Reply nicolette @ momnivore's dilemma November 6, 2012 at 8:58 PM

    You had me at quinoa.

    It’s been a staple here at the estate since I went GF. Love it.

    I remember reading a recipe somewhere with parm/quinoa bites. On a blog. ?

    Shared on pinterest…

  • Reply Danielle Hardy November 7, 2012 at 12:24 PM

    This looks delicious! Definitely going to have to give this a try! Thanks!

  • Reply Simplicity Interrupted January 3, 2013 at 11:25 AM

    yum! this looks delicious! thank you for sharing!

  • Reply Sauteed Green Beans with Basil & Fresh Tomatoes - A Pretty Life In The Suburbs June 28, 2014 at 10:36 PM

    […] we had one of our casual dinners on the deck and we enjoyed a BBQ chicken, mushroom & herb quinoa and this side dish of sauteed green beans  with basil & fresh tomatoes. […]

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