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Quinoa and Mushroom Skillet

Vegetarian Times Issue: November 1, 2004   p.56

Quinoa might be considered a “superfood” for its superb protein content, but it’s the unique nutty flavor of the tiny grain that wins cooks over. Try serving this accompanied by a salad of green and white cabbage with sliced apples, tossed in a ranch-style dressing.

Directions

  1. Heat oil in large skillet over medium heat. Add onion, and cook, stirring   often, until golden, about 5 minutes.
  2. Stir in quinoa, and cook, stirring   often, 1 to 2 minutes, or until lightly toasted. Pour in stock.
  3. Stir in mushrooms, cover and cook  15 minutes, or until stock is absorbed. Season with salt and pepper; serve hot.

 

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ingredient list

Serves 6

  • 2 Tbs. olive oil
  • 1 medium-sized red onion, quartered and thinly sliced
  • 1 cup quinoa, rinsed
  • 2 cups vegetable stock
  • 10 to 12 oz. cremini or baby bella mushrooms, sliced

Nutritional Information

Per SERVING:

Calories 180
Protein 6g
Total fat 6g
Saturated fat g
Carbs 25g
Cholesterol mg
Sodium 135mg
Fiber 2g
Sugars 2g
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