Ode to Quinoa

It’s time I pay respect to one of my favorite grains. You may be asking why we need to pay respect to a food…well, here’s why. One it’s a whole grain. Two, it’s a complete protein. Three, it’s gluten free so can accomodate many diets and four, it’s quick and easy to make. Who doesn’t love that. A half cup serving contains ~110 calories, 2.5 grams fiber and 4 grams of protein. I frequently cook quinoa and add any combination of herbs and vegetables to it which is how the stuffed portabella mushroom recipe was created. I’ll put how I made it below but feel free to vary it. The recipe is a great way to make two meals from one dish. I made the quinoa as a side to our dinner Monday and then two days later used it up by stuffing these mushrooms. The second recipe I have been eyeing up ever since I saw the picture of it on pinterest. The fact that it has quinoa, lemon, avocado and cilantro made me know it would taste just as amazing as I had imagined. I will definitely make this one again and I also plan to keep mushrooms around for stuffing when I’m back at work!

Quinoa stuffed Portabella Mushrooms

Ingredients

  • 1 ½ cup quinoa
  • A large handful of fresh cilantro
  • 5 green onions
  • salt
  • pepper
  • 6 portabella mushrooms
  • 2-4 ounces of goat cheese

Directions

  1. Heat 3 cups of water with 1 ½ cups of quinoa until boiling (if you are stuffing the peppers the same day you should also preheat the oven to 375 degrees)
  2. Cover and reduce heat to low and cook until the liquid is absorbed (~15 minutes)
  3. Chop a large handful of cilantro and 4 to 5 green onions and add to the quinoa
  4. Season with salt, pepper and a dash of crushed red pepper
  5. Wash the portabella mushrooms and pull the stems out of each of them and set them in a baking dish
  6. Scoop quinoa mixture into portabella mushrooms and top with goat cheese
  7. Bake for 18-20 minutes or until mushrooms are tender. 

Lemony Quinoa and Avocado Salad

I followed a recipe from pinterest: Quinoa and Avocado Salad with Lemon Tahini Dressing with a few changes. I listed how I cooked it below. This can be made in advance with the avocado added right before serving. If served as a side like we did it would serve 5-6.

Ingredients:

  • 1/2 cup uncooked quinoa
  • 1 cup water
  • 1 red bell pepper, diced
  • 1/2 cup cilantro, chopped
  • ¼ cup green onions or chives, diced
  • 2 tbsp tahini
  • 1 clove garlic, minced
  • 1 Tbsp olive oil
  • 1 lemon juiced (~1/4 cup)
  • 1 avocado, diced
  • Dash of salt and pepper

Directions

  1. Heat 1 cup of water with ½ cups of quinoa until boiling
  2. Cover and reduce heat to low and cook until the liquid is absorbed (~15 minutes)
  3. While the quinoa cooks prep your ad ins and dressing: chop your bell pepper, cilantro and green onions and place in a medium bowl
  4. To make dressing whisk together the tahini, olive oil, garlic and lemon juice
  5. Once quinoa is cooked add it to the bowl with the chopped red bell pepper, cilantro and green onions. Pour dressing on top and toss (THIS CAN ALL BE DONE A DAY IN ADVANCE)
  6. Chop and add the avocado to the quinoa prior to serving and top with a dash of salt and pepper.
  7. Serve cold

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