Quinoa Mushroom Pilaf


Quinoa (pronounced keen-wa), is a grain that comes from the Andes Mountains of South America. Quinoa contains more protein than any other grain; an average of 16.2 percent, compared with 7.5 percent for rice, 9.9 percent for millet, and 14 percent for wheat. Some varieties of quinoa are more than 20 percent protein. It’s also gluten-free, light and easy to digest.
This recipe is a winner and a must try!

Ingredients
quinoa (1 cup raw was used in this recipe)
Olive oil
2 cloves garlic, finely chopped
1 small to medium green bell pepper, diced fine
2 cups sliced mushrooms
Salt and pepper, to taste
1/2 teaspoon Italian Seasoning (in the spice aisle)
1 bunch of scallions, sliced (white and light green sections)
2 tablespoons fresh chopped parsley
1/4 cup Feta cheese, to sprinkle on top
Optional:
Squeeze some fresh lemon juice or Extra virgin olive oil on top when ready to serve.

Cook quinoa according to directions on the box. I used my rice cooker (1 cup raw quinoa to 2 cups water)

When the quinoa is almost done, heat olive oil in a large skillet over medium heat. Add the garlic, green pepper; and stir over medium heat until slightly softened. Add in the mushrooms. Season with salt and pepper, to taste. Add the Italian seasoning and scallions (saving come green slices for the top) Stir and cook until the mushrooms are tender.
Add the cooked quinoa to the mushroom- pepper mixture. Stir to combine. Sprinkle with a few green scallions, Feta cheese and parsley.

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12 Responses to Quinoa Mushroom Pilaf

  1. Sue Hughes says:

    Is this served hot, cold or room temp?

  2. Room temp or warm but that’s just my opinion. I liked mine served hot. Just had it for lunch today also. Re-warmed it in the microwave and it was even better the next day. I really like this one.

  3. Therese says:

    I’ve never had quinoa-may have to give it a try!

  4. Ingrid says:

    What does the Quinoa taste like? It looks good.

  5. The closest thing I can relate it to is couscous. It’s very light but filling (given the protein content) 1 cup raw went a long way. The vitamins in quinoa are amazing. A lot of people use it to stuff peppers too. Check it out Ingrid.

  6. Tom says:

    That looks fantastic Momma !!!
    I will definitely give this one a try….if you have any other quinoa recipes I would love to give it a try

  7. Doro Stubbs says:

    Another that I will make. I’ve only had Quinoa a few times, but love the texture and taste. Looks like a fantastic recipe.

  8. Tina says:

    I never thought about stuffing peppers with it! Such a great idea! Can you send some?

  9. Thioux says:

    I don’t care for green peppers. Are there any suggestions for what else I could use? Would skipping them make it too bland? Love mushrooms!

  10. Thioux, I forgot to get green pepper at the grocery store this morning and it tastes just great without it. Frozen peas would be good too. Make sure you salt/pepper and use the feta…oh so good! Makes a great side with any entrĂ©e also.

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