Quinoa: It looks like a grain, it cooks like a grain, it even fills you up like a grain, but this high protein, gluten-free seed is packed with nutrients and amino acids. It can even replace rice in most dishes. So, it makes sense that such a beneficial ingredient is so popular, but we had to know: can it taste good? Yes. Seriously.
Quinoa’t are we talking ’bout?! (Quinoa is pronounced Keen-Wah, in case you were wondering.) Well, here at HarrisandDave.com, we put together a few test recipes. We wanted something healthy that we could eat, but tasty enough for company. We came up with Mushroom Quinoa with Roasted Butternut Squash & Fennel. It’s our favorite way to enjoy this superfood. Maybe it will be yours too? Give it a try and we promise we won’t make anymore quinoa puns.
Mushroom Quinoa with Roasted Butternut Squash & Fennel
- 1 ½ cups quinoa (rinsed)
- 1 ½ cups chicken stock
- 1 ½ cups water
- 1 cup baby portabella mushrooms
- 1 cup shiitake mushrooms
- 4 tablespoons butter
- 3 dashes of Worcestershire sauce
- 1 butternut squash cut into chunks
- 1 fennel cut into chunks
- 1 red onion cut into chunks
- Kosher salt and fresh ground pepper to taste
Preheat oven to 400 degrees
Rinse your quinoa in a sieve. This is an important step to ensure all of the coating of bitter-tasting saponins have been removed from the quinoa seeds.
Place the rinsed quinoa into your rice cooker or medium saucepan and add the water and chicken stock. If cooking in a rice cooker, press the cook button and wait for quinoa to fully cook. If using the traditional method of a saucepan; bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until liquid is absorbed.
Meanwhile, place your chopped butternut squash, fennel and red onion on a roasting pan and lightly coat with olive oil and sprinkle with salt and pepper to taste. Place into 400 degree oven and roast until tender and caramelized; about 20 minutes. Stir part way through cooking time to ensure even caramelization.
While your vegetables are roasting and the quinoa is cooking, melt butter in large sauté pan or skillet over medium-high heat. When the butter is hot, add the mushrooms and sauté. Add Worcestershire sauce, salt & pepper to taste. Cook mushrooms until tender; about 5 minutes.
Fluff the quinoa with a fork and combine the mushroom and place onto a large serving platter. Place on top of the mushroom quinoa the roasted vegetables, adjust seasoning (I sometimes like fresh olive oil) and serve.
Yield: 4 to 6 servings