Derek Sarno | EASY Whole Food Meal @DerekSarnoChef | Uploaded November 2023 | Updated October 2024, 7 hours ago.
The one Quinoa dish to make as a big meal | Hot or Cold. Today I'm diving into how to make this delicious Herb and Garlic Mushroom Quinoa. It’s nutritious, packed with protein and prepared with meaty mushrooms and the lovable super grain known as QUINOA (Keen-Wah). Once again, I’ve partnered with the Mushroom Council® to bring together this dish that is not only bursting with flavor but also incredibly simple and easy to prepare. Whether you're looking to elevate your holiday spread or master a meal prep that'll save you precious time during the week, this recipe checks all the boxes and has got you covered. It’s quick, delicious, foolproof and guaranteed to satisfy.
For more info about how amazing mushrooms are, check out the mushroomcouncil.com website for tons of recipes and cool stats and info on the beloved mushroom.
Want to work with me dereksarno.com/. Get in touch :)
HERBY MUSHROOM QUINOA
Ingredients:
1 cup (185 g) quinoa, rinsed and cleaned
1 1/2 cups (355 ml) water or vegetable broth
3 tablespoons (45 ml) olive oil
500 g (1.1 lbs.) white button or crimini mushrooms, sliced
1/4 cup (60 ml) Marsala wine (optional)
200-300 g (7-10.5 oz.) extra firm tofu, diced
5 garlic cloves, minced
1 medium onion, diced
1 celery stalk, diced
1 zucchini, diced
5-6 fresh sage leaves, chopped
1 sprig fresh rosemary, chopped
1/2 bunch fresh parsley, chopped
2 green onions, thinly sliced
Instructions:
Preheat the oven to 400 F or 200 C on convection.
In a medium sauce pot, combine quinoa and water or broth. Bring to a boil, then reduce to a simmer. Cover partially and cook for approximately 10 minutes or until the liquid is absorbed. Turn off the heat, cover fully and set aside for 10 minutes before fluffing.
Heat a cast iron skillet over medium heat and add the olive oil. Once hot, add the mushrooms. Allow them to cook without stirring for 2 minutes. Sauté for an additional 5-6 minutes until the mushrooms have browned and have crispy edges. Pour in the Marsala wine and cook for another 2 minutes, allowing it to reduce.
Push the mushrooms to one side of the pan. Add the tofu, garlic, onion, celery, zucchini, sage and rosemary. Sauté for 2 minutes, then gradually mix everything together.
Spread the cooked quinoa over the sautéed mixture, ensuring an even layer. Transfer the skillet to the oven and bake for 10-15 minutes, allowing the quinoa to toast slightly. Remove from the oven. Stir in the freshly chopped parsley and green onions, season to taste and serve either warm or cold. Enjoy!
The one Quinoa dish to make as a big meal | Hot or Cold. Today I'm diving into how to make this delicious Herb and Garlic Mushroom Quinoa. It’s nutritious, packed with protein and prepared with meaty mushrooms and the lovable super grain known as QUINOA (Keen-Wah). Once again, I’ve partnered with the Mushroom Council® to bring together this dish that is not only bursting with flavor but also incredibly simple and easy to prepare. Whether you're looking to elevate your holiday spread or master a meal prep that'll save you precious time during the week, this recipe checks all the boxes and has got you covered. It’s quick, delicious, foolproof and guaranteed to satisfy.
For more info about how amazing mushrooms are, check out the mushroomcouncil.com website for tons of recipes and cool stats and info on the beloved mushroom.
Want to work with me dereksarno.com/. Get in touch :)
HERBY MUSHROOM QUINOA
Ingredients:
1 cup (185 g) quinoa, rinsed and cleaned
1 1/2 cups (355 ml) water or vegetable broth
3 tablespoons (45 ml) olive oil
500 g (1.1 lbs.) white button or crimini mushrooms, sliced
1/4 cup (60 ml) Marsala wine (optional)
200-300 g (7-10.5 oz.) extra firm tofu, diced
5 garlic cloves, minced
1 medium onion, diced
1 celery stalk, diced
1 zucchini, diced
5-6 fresh sage leaves, chopped
1 sprig fresh rosemary, chopped
1/2 bunch fresh parsley, chopped
2 green onions, thinly sliced
Instructions:
Preheat the oven to 400 F or 200 C on convection.
In a medium sauce pot, combine quinoa and water or broth. Bring to a boil, then reduce to a simmer. Cover partially and cook for approximately 10 minutes or until the liquid is absorbed. Turn off the heat, cover fully and set aside for 10 minutes before fluffing.
Heat a cast iron skillet over medium heat and add the olive oil. Once hot, add the mushrooms. Allow them to cook without stirring for 2 minutes. Sauté for an additional 5-6 minutes until the mushrooms have browned and have crispy edges. Pour in the Marsala wine and cook for another 2 minutes, allowing it to reduce.
Push the mushrooms to one side of the pan. Add the tofu, garlic, onion, celery, zucchini, sage and rosemary. Sauté for 2 minutes, then gradually mix everything together.
Spread the cooked quinoa over the sautéed mixture, ensuring an even layer. Transfer the skillet to the oven and bake for 10-15 minutes, allowing the quinoa to toast slightly. Remove from the oven. Stir in the freshly chopped parsley and green onions, season to taste and serve either warm or cold. Enjoy!
