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.
- 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
Heat oil in large skillet over medium heat. Add onion, and cook, stirring
often, until golden, about 5 minutes.
Stir in quinoa, and cook, stirring
often, 1 to 2 minutes, or until lightly toasted. Pour in stock.
Stir in mushrooms, cover and cook
15 minutes, or until stock is absorbed. Season with salt and pepper; serve hot.
- Calories: 180
- Carbohydrate Content: 25 g
- Fat Content: 6 g
- Fiber Content: 2 g
- Protein Content: 6 g
- Sodium Content: 135 mg
- Sugar Content: 2 g