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Quinoa and Mushroom Skillet

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.

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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.

Servings
6

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