Quinoa is packed with protein and is gluten free, making it the perfect dish for a mostly gluten-free, but fully vegetarian person like me. I used to think it was so complicated to make, but it’s really not and it takes about the same time as any rice dish.
I had some Trader Joe’s mushrooms that desperately needed to be used and decided a quick quinoa dish that would double as lunch and dinner would be perfect. This is where keeping a good stash of base items in your kitchen helps. My staples include some type of onion, lemons, Better Than Bouillon vegetable base and some type of tomato. Oh, and wine. Yes, there is always wine in my house. 🙂
This is so fast and so easy to prepare. Plus, it’s very versatile — I had some for dinner the night I made it and then took it for lunch the following few days.
|Must reshoot this photo. It was late and I was tired … 🙂|
1 cup quinoa
2 cups water
1/2 teaspoon Better Than Bouillon Vegetable base
1 package sliced baby bella mushrooms
1/4 cup sun-dried tomatoes (sliced into strips)
2 scallions (chopped)
1/2 cup white wine
Juice of half a lemon
1 tablespoon olive oil
Bring the quinoa, water and better than boullion to boil. Lower and simmer 10 to 15 minutes or until the water is absorbed.
In a shallow pan heat the olive oil. Add in the mushrooms, cover and cook about a minute. Add in the wine and sun-dried tomatoes, cover and cook for about 5 minutes or until the mushrooms start to get soft.
Add in the lemon juice and scallions and sprinkle with a little salt and pepper.
Cover and cook about 5 minutes, or until the mushrooms are soft. Uncover and cook an additional 3-4 minutes allowing a majority of the liquid to be absorbed.
Pour the vegetable mixture into the prepared quinoa, mix and serve warm.
This recipe was shared with the following websites: Full Plate Thursday,