Recipe: Perfect Quinoa Mushrooms plated

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Quinoa Mushrooms plated. Cook the quinoa and set it aside. Saute the chicken in a skillet until fully cooked. Transfer to a plate and keep warm.

Quinoa Mushrooms plated Push spinach on the side in the skillet and add mushroom back, then put cooked quinoa in the pan and toss to combine. Add parmesan, red chili pepper flakes, and Italian seasoning and give a quick stir. Serve the spinach mushroom quinoa with red chili pepper flakes and more parmesan, if you like. You can have Quinoa Mushrooms plated using 20 ingredients and 8 steps. Here is how you cook it.

Ingredients of Quinoa Mushrooms plated

  1. You need of For Quinoa Mushrooms:.
  2. You need 2 cups of cooked quinoa.
  3. Prepare 8 of or more medium sizes mushrooms sliced (I used shiitake dry mushrooms, but you can replaced with fresh cremini mushrooms).
  4. You need 5 cloves of garlic minced (divides 1/4 for sautéed veggies).
  5. You need of Chili flake (optional).
  6. It’s 1 tbsp of or more fresh thyme.
  7. It’s 1 tbsp of oil.
  8. You need of Pepper.
  9. It’s of Salt.
  10. It’s of Chopped cilantro.
  11. You need of Mushrooms powder (optional).
  12. Prepare of For Sauté Vegetables:.
  13. You need Handful of green beans.
  14. Prepare 2 of bell peppers slice in long-wedges.
  15. You need Handfuls of bean sprout.
  16. It’s of Little oil.
  17. You need of Mushrooms powder (optional).
  18. Prepare of Chili flake (optional).
  19. It’s to taste of Salt.
  20. Prepare of Note: For the veggies you can substitute with any veggies you like.

While quinoa is cooking, melt butter in a large skillet over medium heat. Add mushrooms and saute until browned. Remove to a plate and set aside. In a large skillet, sauté the onions and garlic in the heated olive oil until translucent, then add the chopped mushrooms and thyme springs and season with salt and black pepper.

Quinoa Mushrooms plated instructions

  1. To sautéed the quinoa: using a large sauté pan heat up the oil over medium heat. Then fry the mushrooms until it cook very well done, or until it looks light brown and meaty..
  2. Add the 3/4 minced garlic and chili flakes, keeps sautéed along with the mushrooms. Allow the garlic to cook until it turn little brown..
  3. Then add the cooked quinoa, thyme, mushrooms powder, pepper and salt to taste. Stir all the ingredients well, until the quinoa heated through. Taste it before turn off the heat. I put it on a simmer while I cooked the veggies..
  4. To cook the veggies: Simply heat up a little oil in the skillet, sautéed the 1/4 minced garlic, and let it cook in about 1-2 minutes, add the green bean. Keeps sautéed, splash a little water to avoid burnt. Cook the beans for about 3 minutes or until it just cooked but not fully cooked (I like crunchy beans. Please cook longer if you prefer fully cooked beans).
  5. Then add the bell peppers, springlike chili flakes, add the mushrooms powder if using and keeps sauted for about 2 minutes, season with salt, and lastly add the bean sprout, stir everything in 1-2 minutes, taste it, and turn off the heat..
  6. To Assembling: Before I transfer the quinoa into the plates, I sprinkle the cilantro, give it a quick stir then transfer to a plate, and add the crunchy sautéed veggies along side the quinoa..
  7. Then viola…. the quinoa mushrooms plated is ready to served! Enjoy.
  8. HappyCooking!.

Continue to sauté until the mushrooms are cooked through. Add the quinoa, and stir to coat. Pour in the chicken stock, then increase the heat to high and bring the broth to a boil. Once boiling, cover and reduce the heat to a simmer. Uncover and fluff with a fork.

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