This could be eaten as a side dish, but with the meaty mushrooms this makes an excellent choice for vegetarians. Don’t be afraid to substitute bulgur, farro, or wheat berries for the quinoa. All are good choice whole grains, chewy, and tasty. I normally pre-cook grains in vegetable broth or chicken broth. They are still good for 3 days if kept in the refrigerator. In this way, it is easy to make this recipe for just one or two people because you just use the amount of quinoa you are going to actually eat. Rotisserie chicken can be shredded and added to this if you like, or any kind of leftover or stir fried meat. Try it with a fried egg on top too! This recipe is from Clean Eating magazine, Winter’s Best 2013.
Roasted Mushroom Quinoa
- 1 pound cremini mushrooms, sliced
- 3 garlic cloves, sliced
- 1 shallot, sliced thin
- 1 tablespoon olive oil
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup quinoa, rinsed
- 1 cup fresh parsley, roughly chopped and loosely packed
Preheat oven to 425 degrees F.
Toss mushrooms with garlic, shallot, oil, salt, and pepper. Arrange, in a single layer, on a baking sheet. Bake, tossing once or twice, until mushrooms are dark and tender, garlic and shallots are starting to get crisp, about 25 to 30 minutes.
Meanwhile, prepare the quinoa according to package directions and drain.
In a large serving bowl, combine mushroom mixture with quinoa. Garnish with fresh parsley.
Serve immediately or chill before serving.