Tuesday, February 13, 2007


This quinoa makes a good side dish alternative to rice or potatoes.  Our kids like mushrooms which made introducing a new grain a bit easier. I liked cooking the quinoa in chicken stock because it added a nice flavor.

Baby Portobello Quinoa

1 cup quinoa
1 cup water
1 cup chicken stock
1/2 cup sliced mushrooms
salt and pepper

Bring liquids to a boil in a small saucepan. While those are heating, brown mushrooms in a small pan with a tablespoon of olive oil. Season mushrooms with salt and pepper. Set aside after mushroom have browned and released their liquid. Add quinoa to boiling liquid, reduce to a simmer, cover and cook until water is absorbed (10-15 minutes). Reintroduce mushrooms, season once more to taste and serve.

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