| |
| |
| 2 tsp |
|
Olive oil |
|
| 1.5 Cups |
|
Quinoa |
|
| 2.5-3 Cups |
|
Chicken or vegetable broth, fat-free, low-sodium |
|
| 1 |
|
Bay leaf |
|
| 1 Tbl |
|
Thyme, fresh |
|
| 1 Tbl |
|
Chives, freshly chopped |
|
| 1/4 tsp |
|
Salt |
|
| 2 tsp |
|
Olive oil |
|
| 1 Medium |
|
Onion, finely chopped |
|
| |
| 2 Cloves |
|
Garlic, minced |
|
| 1 tsp |
|
Mixed dried herbs ("herbs de Provence") |
|
| 2 Cups |
|
Portabella mushrooms, thinly sliced |
|
| 2 Cups |
|
Cremini mushrooms, thinly sliced |
|
| 1/2 Cup |
|
Dry white wine, warmed |
|
| 2 Cups |
|
Baby spinach, fresh |
|
| 1 Tbl |
|
Parsley, fresh |
|
|
|
Salt and pepper (to taste) |
|
|
|
Parmesan cheese (optional for sprinkling) |
|
|
|
|
| |
| 1 |
Heat oil in a saucepan over medium heat. Add the quinoa and toast, stirring, for 2 to 3 minutes. Add 1½ cups stock (to start, you can add more later), bay leaf, thyme, chives and a pinch of salt. Increase the heat, bring to a boil, then reduce heat and simmer 20 to 25 minutes until the quinoa is very tender. Add more stock during the cooking process if needed. |
| 2 |
Remove the bay leaf and thyme sprigs from the pot and discard them. Set the quinoa aside. |
| 3 |
In another pan, heat the other 2 tsp of oil over medium heat. Add the chopped onion and cook until translucent, about 3 minutes. Add the herbs and garlic and cook until fragrant. Add the mushrooms and cook about 5-6 minutes. Add the white wine and cook until it is about halfway evaporated. |
| 4 |
Pour the quinoa into the mushroom mixture. Stir gently. |
| 5 |
Sprinkle spinach over the top. Cover and cook gently for 3-4 minutes until the spinach has just wilted. Sprinkle with fresh chopped parsley and parmesan if desired. Adjust salt and pepper to taste. Serve immediately. |
|
| |
| Servings: 4 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
409.06 |
|
| Calories From Fat (19%) |
|
76.47 |
|
| |
|
% Daily Value |
| Total Fat 8.89g |
|
14% |
|
| Saturated Fat 1.35g |
|
7% |
|
| Cholesterol 0.00mg |
|
0% |
|
| Sodium 234.35mg |
|
10% |
|
| Potassium 1980.55mg |
|
57% |
|
| Carbohydrates 63.06g |
|
21% |
|
| Dietary Fiber 8.55g |
|
34% |
|
| Sugar 6.16g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 54.51g |
|
|
|
| Protein 19.06g |
|
38% |
|
|
|
| |
| Cooking Tips |
| *Will not be creamy like traditional risotto. Has a different, but still delicious, texture. |
| **Use stainless cookware rather than something non-stick so onions and mushrooms create some browning on the bottom of the pan |
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