I’ve been on a quinoa kick lately. Today it’s quinoa with mushrooms and scallions. The woodsy flavor of the mushrooms and the mildly pungent kick of the scallions are a great taste combination. Saute the mushrooms until they are a lovely golden brown, add the scallions and a bit of garlic and your kitchen will smell delicious. When the mushrooms are ready, toss with the quinoa, add some walnuts and a bit of salty feta and you’ve got a great salad.
INGREDIENTS
1 cup quinoa
2 cups water
1 buillion cube
3 cups sliced cremini mushrooms – about 15 medium sized mushrooms.
6 to 8 scallions – chopped
3 garlic cloves – minced
4 twists from a pepper mill.
1/3 cup (1 large handful of walnuts)
1/3 cup diced or crumbled feta
2 tbs minced parsley
3 tbs olive oil
1/2 lemon – squeezed
INSTRUCTIONS
Rinse and cook quinoa as per package instructions. It’s usually a ratio of 1 cup of dried quinoa to 2 cups of water. Add a buillion cube to the water.
When quinoa is done – turn out on to a baking sheet to cool.
Heat a sauté pan over high heat – add 1 tbs of olive oil and then the sliced mushrooms. Let brown.
Once the mushrooms are brown, add scallions, garlic and pepper. Sauté, stirring for a minute or two until the scallions have wilted.
