We’ve been on a mushroom kick lately– our farmers market had some beauties last week and I couldn’t wait to whip them up into something healthy and delicious. I adapted a recipe from Heidi Swanson’s Super Natural Cooking. It’s almost like eating risotto!
- 6 tbsp extra virgin olive oil
- 1 clove garlic, minced
- 1/2 onion, chopped
- 2 cups quinoa, rinsed
- 3 cups vegetable broth
- 1 tsp sea salt (more to taste)
- 2 big pinches of red pepper flakes
- 1 pound mushrooms, sliced
- black pepper to taste
- 3 to 4 ounces Daiya Jack cheese (dairy-free alternative, won’t upset your stomach) or Gruyere or Sharp Cheddar for those that aren’t DF
Heat 3 tbsp of oil in a large saucepan over medium high heat, then add garlic and onion and saute for 5 minutes, or until onion is soft. Add quinoa, 1 cup of veggie broth, and sea salt. Bring to boil and continue cooking for 3-4 minutes, until the liquid has reduced a bit.
Add the other 2 cups of veggie broth, return to boil, then lower the heat, cover and simmer for about 15 minutes, or until the quinoa opens up, revealing the little spiral, and is soft and pleasant to chew.
Meanwhile, heat the remaining 3 tbsp of oil, along with the red pepper flakes and a little salt if desired. Stir in the mushrooms, and cook without stirring for a few minutes, until they have begun to brown and release their juices. Then shake the skillet every few minutes until the mushrooms are evenly browned, about another 4 minutes. Remove from heat and season with black pepper.
Once the quinoa is perfectly tender, drain off any extra liquid and stir in the Daiya cheese. Ladle into big bowls and top with mushrooms. Serves 4 to 6.
Don’t forget to rinse your quinoa under running water (use a fine mesh strainer) because there’s a bitter coating on this tiny seed that will alter the taste if you don’t!