Friday, October 31, 2014

Friday Food Fix - Mushroom and Garlic Quinoa

         This is an absolutely amazing recipe that features quinoa and mushrooms. Two of my go to food choices after surgery (once I was able to eat grains). Quinoa is a super grain because it has a lot of fiber, almost 8g of protein, some Omega-3's, and it's even gluten free. What more could you ask for? The meatiness of the mushrooms makes this an ideal dish for vegetarians or those who would like to give it a shot. You won't miss the meat. For an even meatier feel, up the ante on the mushrooms. Feel free to experiment with different types of mushrooms. I personally love using baby bella or shitake. That is the thing with food, just play with your food, experiment, and have fun!

Serves: 6                                                         Calories: 270 per serving
11/2 cu.                        Quinoa
1 cu.                             Chicken Stock (for vegetarian option choose vegetable stock)
3 Tbsp.                         Butter (I use "I can't believe it's not butter")
3 Tbsp.                         Olive Oil
3 cu.                             Sliced Mushrooms
1/2                               Large Onion (chopped)
                                  Garlic Cloves (chopped)
2 Tbsp.                         Lemon Juice
1 cu.                            Grated Parmesan Cheese (omit for vegetarian option)
1cu.                              Fresh Parsley (chopped)
2 Tbsp.                         Fresh Thyme (you can substitute dry if necessary)
                                    Salt and Pepper to taste

Optional - 1lb. of meat diced or cut into strips. I recommend flank steak, chicken breast, or salmon.

For the Quinoa:
1. Combine Quinoa, chicken stock, and 2 cu. of water in an 5 qt. stock pot and bring to a boil.
2. Reduce heat to simmer and cover for 15 minutes.
3. Remove lid and fluff up quinoa with a fork. Set aside for later.

For Mushrooms:
1. In a large sauté pan, sauté onions in oil until they just start to caramelize.
2. Add the butter and garlic and stir until butter is melted.
3. Add mushrooms and sauté for 5 minutes; stirring occasionally. Salt to taste when complete.
4. Then add lemon juice, cooked quinoa, parsley, thyme, and parmesan and mix to combine.
5. Leave on heat for about a minute stirring occasionally. Top with optional meat and serve.

note: You can also add other vegetable as you desire. This would be amazing with a cup of sliced Brussels sprouts, carrots, or asparagus.

Note: All calorie counts generated from the recipe creator.