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    15th December 2008

    Quinoa & Gruyère with Sauteed Mushrooms and Broccolini

    quinoashroom

    This was the first dish we’ve made from Super Natural Cooking: Five Ways To Incorporate Whole and Natural Ingredients into Your Cooking, and it didn’t disappoint. Shrooms and broccolini sauteed with red pepper flakes sit on a bed of quinoa and onions cooked in wine and mixed with a bit of gruyère cheese — sounds super to me!

    Chris says:

    Supernatural Cooking? Like cooking for ghosts and stuff?

    Lisa says:

    Super. Natural. Two words.

    Chris says:

    Ah, duh… well this sure smells good! Wait — is there cheese in this? I don’t see it.

    Lisa says:

    It’s mixed in with the quinoa — it adds a nice nutty taste. You would have been able to tell if you had tasted the quinoa before I added it in.

    Chris says:

    I also like the wine in it.

    Lisa says:

    Yeah, I added a little extra in…

    Chris says:

    Nothing wrong with that! And good move on adding the broccolini — adds color and crunch.

    Lisa says:

    Oops, some of the Brussels sprouts and pancetta ended up in my quinoa…

    Chris says:

    You. Are. Brilliant.

    Quinoa & Gruyère with Sauteed Mushrooms and Broccolini
    3 tbsp extra-virgin olive oil
    1 clove garlic, minced
    1/4 onion, chopped
    1 cup quinoa, rinsed
    1/2 cup dry white wine
    1/2 tsp sea salt plus more as needed
    1 cups water
    1 pinch red pepper flakes
    8 oz mushrooms, sliced 1/4 inch thick
    2 cups broccolini
    freshly ground black pepper
    1 oz Gruyère cheese, shredded

    Heat 1 1/2 tbsp of the olive oil in a large saucepan over medium-high heat, then add the garlic and onion and saute for 5 minutes, or until the onion starts to soften. Add the quinoa, wine, and 1 teaspoon salt, bring to a boil, and continue boiling for 3 to 4 minutes, until the liquid has reduced a bit.
    Add the water, return to a boil, then lower the heat, cover, and simmer for about 25 minutes, or until the quinoa cracks and is soft to chew.
    Meanwhile, melt the remaining 1 1/2 tbsp olive oil in a large skillet over medium-high heat, along with the red pepper flakes and a pinch of salt. Stir in the mushrooms and broccolini and cook for a few minutes until they begin to brown and release their juices. Then shake the skillet every few minutes until the mushrooms and broccolini are evenly browned, about 4 more minutes. Remove from the heat and season with salt and pepper to taste.
    Once the quinoa is perfectly tender, drain off any excess liquid and stir in the cheese. Ladle into big bowls and top with the mushrooms.

    2-3 Servings

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    This entry was posted on Monday, December 15th, 2008 at 12:04 am and is filed under Main Dishes, Super Natural Cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    There are currently 2 responses to “Quinoa & Gruyère with Sauteed Mushrooms and Broccolini”

    1. 1
      On December 15th, 2008,Daily Spud said:

      That’s quite a tasty combination you’ve got there, will have to do that with my quinoa sometime!

    2. 2
      On February 5th, 2011,Easy Broccolini » Beyond the Plate said:

      [...] Quinoa & Gruyère with Sauteed Mushrooms and Broccolini by We [Heart] Food Tags: Broccolini, garlic, olive oil, quick vegetables, side dishes, vegetarian [...]

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