Mushroom Quinoa with Sun-Dried Tomatoes and Parmesan

quinoa with Parmesan cheese and sun-dried tomatoes

no longer technically a grain but considered via the ancient Incans because the "mother of all grains," quinoa is not truely a cereal grass however is used similar to a grain, with the vital difference that is includes a meals price that no grain can fit. With an almost best stability of critical amino acids, quinoa is an surprisingly complete source of proteins within the plant nation, and is likewise a very good supply of calcium, magnesium, phosphorus, iron, B vitamins and nutrition E. an excellent choice for vegetarians and vegans too. Quinoa is likewise gluten-free, however it is advised that if you have intense hypersensitive reactions to wheat merchandise to make sure quinoa is processed cut loose the opposite grains containing gluten.

easy and almost as quick to cook as white rice, the light and fluffy texture and delicately candy and nutty flavour of cooked quinoa makes it a delectable and wholesome opportunity in a spread of grain recipes.


i have made this recipe three instances already. the first time, the pics turned out like dust. the second time, i used to be distracted and forgot to feature the Parmesan, however oh properly, as this will be a very good version for vegans and it become very tasty besides. The 0.33 time around, I placed the entirety together as planned. Paired with mushrooms and solar-dried tomatoes, this is one flavour-packed dish.

ingredients:

  • 1 cup quinoa
  • 1 1/2 tablespoons butter or olive oil
  • 1 massive shallot, finely sliced
  • 1 clove garlic, crushed or minced
  • 2 jalapeƱos, seeded and finely chopped
  • 1/2 teaspoon cayenne
  • 1 cup quartered white mushrooms
  • 1 cup quartered cremini mushrooms
  • five - 6 solar-dried tomatoes
  • 1 half of teaspoons sea salt
  • fresh floor black pepper to flavor
  • 3 tablespoons fresh parsley, chopped
  • 3/four cup fresh grated Parmesan cheese

instructions:

  1. Rinse the quinoa and soak for 8 hours or in a single day in 2 cups of water.
  2. warmth the butter or oil in a large saucepan over medium heat. while hot, add the shallot and stir and fry for a few minutes. Now upload the garlic and jalapeƱos and stir and fry for another minute or so. subsequent stir within the cayenne after which add the quinoa with the water it has been soaking in. bring to a boil, reduce the warmth to low, cover, and simmer for 15 to 20 minutes or till maximum of the liquid is absorbed.
  3. meanwhile, soak the solar-dried tomatoes in hot water for 20 to 30 minutes, then drain and chop.
  4. Now add the mushrooms to the pan, along with the solar-dried tomatoes, salt and pepper, and cook, stirring often, for 10 to 15 minutes or till the liquid is absorbed.
  5. Stir inside the parsley and Parmesan cheese and serve.