Quinoa and Mushroom Skillet
Quinoa might be considered a superfood for its superb protein content, but its 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.
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Quinoa might be considered a superfood for its superb protein content, but its 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.
Ingredients
- 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
Preparation
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.
Nutrition Information
- Calories 180
- Carbohydrate Content 25 g
- Cholesterol Content 0 mg
- Fat Content 6 g
- Fiber Content 2 g
- Protein Content 6 g
- Saturated Fat Content 0 g
- Sodium Content 135 mg
- Sugar Content 2 g