Herby Mushroom Quinoa
This herb-infused, nutritious dish is full of flavor and protein, prepared with meaty mushrooms and the super grain quinoa. It would make a great main dish meal for any vegan or vegetarian, and can also be used in salads or as a side dish.
Servings 6
Ingredients
- 1 cup quinoa, rinsed
- 1 1/2 cups vegetable stock
- 3 tbsp olive oil
- 1 lb mushrooms, sliced or shitakes
- 1/4 cup red wine (optional but highly recommended)
- 1/2 14 oz package extra firm tofu, diced
- 5 garlic cloves, minced
- 1 medium onion, diced
- 2 med. carrots, diced or 1 zucchini
- 5-6 fresh sage leaves, chopped (or 1 tsp dried) Try to use fresh if possible for best flavor
- 1 sprig fresh rosemary, chopped (or 1 tsp dried) Try to use fresh if possible for best flavor
- 1/2 bunch fresh parsley, chopped
- 2 green onions, thinly sliced
Instructions
- Preheat oven to 400 F
- In a medium saucepan, combine quinoa and stock. Bring to a boil then reduce to a simmer. Cover partly and cook for about 10 minutes, or until most of the liquid is absorbed. Turn off the heat, cover and set aside for 10 minutes before fluffing.
- Heat a large oven-proof skillet or cast iron skillet over medium heat and add the olive oil. Once hot, add the mushrooms. Allow to cook without stirring for about 2 minutes. Saute for an additional 5-6 minutes or until the mushrooms are browned and have crispy edges. Pour in the red wine and cook for another 2 minutes, allowing it to reduce.
- Push the mushrooms to one side of the pan. Add the tofu, garlic, onion, carrots, sage and rosemary. Saute for 2 minutes, then gradually mix everything together in the pan.
- Spread the cooked quinoa over the sauteed mxture, ensuring an even layer. Transfer the skillet to the oven and bake for 10-15 minutes, allowing the quinoa to toast slighly.
- Remove from the oven. Stir in the freshly chopped parsley and green onions. Taste and add more salt or pepper to taste. Serve either warm or at room temperature. Enjoy!