On busy weeknights, I prefer food that is simple to prepare. By simple, I mean that it doesn’t require thousands of pots or the Julienne cutting. It shouldn’t take more than half an hour to prepare the food. Let’s face it – when you come home around 7 – 8 p.m. feeling hungry and slightly tired, you are not in a mood to wait for hours to get food in front of you. This super easy mushroom quinoa fills all the criteria for a simple weeknight dish!
Naturally, I also like my meals to be tasty yet relatively healthy. One of my all-time favourites is risotto ai funghi, i.e. mushroom risotto. But the Italian risotto is more of a guilty weekend treat in my cooking repertoire. The white rice, butter and loads of parmesan are not exactly healthy… Luckily this mushroom quinoa is much healthier and doesn’t lose too much in taste for a risotto.
Luckily, there are other ways to enjoy mushrooms. One simple, yet tasty but also a bit more healthy dish is quinoa with mushrooms. Quinoa is a superfood! It’s glutenfree and provides protein, dietary fiber, B vitamins, and dietary minerals in generous amounts.
4-5 portions – Cooking time about 30 minutes
- 1 cup quinoa
- vegetable stock
- 1 pound mushrooms, e.g. chanterelles or porcini, thinly sliced
- 1 tablespoon butter
- 1 onion, thinly sliced
- 4 cloves garlic, minced
- olive oil
- thyme, parsley, or other fresh herbs
- 2-3 tablespoons freshly grated parmesan
- Heat olive oil in a large skillet. Add onions, mushrooms and garlic. Cook in medium heat until tender, about 3-5 minutes. Season with salt and pepper, to taste.
- Cook quinoa according to package instructions in vegetable stock. Add salt, pepper, little bit olive oil, herbs and parmesan to cooked, drained quinoa. Combine with the mushroom-onion mixture.
- Serve immediately. Enjoy!
Using butter works quite nicely with mushrooms, but if you prefer a healthier option, you can cook them in olive oil.
Using parmesan is not necessary, but it does give a nice, rich flavour to the dish.