Time: 50 min.
Complexity: easily
Servings: 6

Quinoa's pleasant nutty flavor and beneficial properties are compelling reasons to try it in your dishes. Quinoa isn't a grain, but a seed, although cooked quinoa resembles one. However, it remains what it is—quinoa seeds, and if you look closely, you can see the tiny stamens. One of the best quinoa dishes is pilaf with cremini mushrooms. It pairs well with meat or fish as a side dish. You can use chicken broth instead of vegetable broth during cooking, but be careful with the amount of salt added.

Ingredients:

• 1.5 cups quinoa, rinsed well and drained
• 1 tbsp. l. olive oil
• 1 small shallot, peeled and chopped
• 1/2 cup cremini mushrooms, cleaned and thinly sliced
• 1/2 tsp fresh thyme leaves, removed from stems
• 1 bay leaf
• 1.5 tsp coarse salt
• 3 tbsp. vegetable broth or water

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

quinoa, Crimini mushrooms, shallots, bay leaf, thyme

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Preparation:

Step 1
• Place a saucepan over high heat and let it heat up. Pour in the olive oil and swirl the pan to coat the entire surface. Add the shallots and cook slowly (until translucent, but not browned). Add the mushrooms and sauté until golden brown. Add the quinoa, thyme, bay leaf, coarse salt, and black pepper to the pan. Stir. Let the ingredients heat through and toast briefly to release their full flavor. The rising steam should be very aromatic.
Step 2
• Slowly and carefully pour in the vegetable broth (it will splatter because the saucepan and ingredients are hot). When the mixture begins to boil vigorously, reduce the heat to low, cover, and simmer for about 15 minutes. After 15 minutes, turn off the heat, remove the lid, and fluff the quinoa. Cover again and let it simmer for 10 minutes.
Step 3
• Taste and adjust seasonings if necessary. Serve.

Votes: 2

Author of the recipe - Robert Surles is a chef and author whose book features school cafeteria menus made up of recipes from his own collection, using certified organic ingredients.