Mushroom Quinoa with Sun-Dried Tomatoes and Parmesan

Not technically a grain but considered by the ancient Incans as the "mother of all grains," quinoa is not really a cereal grass but is used just like a grain, with the important difference that is contains a food value that no grain can match. With an almost perfect balance of essential amino acids, quinoa is an unusually complete source of proteins in the plant kingdom, and is also a very good source of calcium, magnesium, phosphorus, iron, B vitamins and vitamin E. A perfect choice for vegetarians and vegans too. Quinoa is also gluten-free, but it is advised that if you have severe allergies to wheat products to make sure quinoa is processed separate from the other grains containing gluten.

Simple and almost as quick to cook as white rice, the light and fluffy texture and delicately sweet and nutty flavour of cooked quinoa makes it a tasty and healthy alternative in a variety of grain recipes.

I have made this recipe three times already. The first time, the photos turned out like mud. The second time, I was distracted and forgot to add the Parmesan, but oh well, as this would be a good version for vegans and it was very tasty anyway. The third time around, I put everything together as planned. Paired with mushrooms and sun-dried tomatoes, this is one flavour-packed dish.

Mushroom Quinoa with Sun-Dried Tomatoes and Parmesan Cheese

Recipe by Lisa Turner Published on April 19, 2012 A rich, hearty and wholesome quinoa pilaf cooked with mushrooms and sun-dried tomatoes, and topped with fresh Parmesan cheese Print this recipe Ingredients: 1 cup quinoa 1 1/2 tablespoons butter or olive oil 1 large shallot, finely sliced 1 clove garlic, crushed or minced 2 jalapeños, seeded and finely chopped 1/2 teaspoon cayenne 1 cup quartered white mushrooms 1 cup quartered cremini mushrooms 5 - 6 sun-dried tomatoes 1 1/2 teaspoons sea salt fresh ground black pepper to taste 3 tablespoons fresh parsley, chopped 3/4 cup fresh grated Parmesan cheese Instructions: Rinse the quinoa and soak for 8 hours or overnight in 2 cups of water. Heat the butter or oil in a large saucepan over medium heat. When hot, add the shallot and stir and fry for a few minutes. Now add the garlic and jalapeños and stir and fry for another minute or so. Next stir in the cayenne and then add the quinoa with the water it has been soaking in. Bring to a boil, reduce the heat to low, cover, and simmer for 15 to 20 minutes or until most of the liquid is absorbed. Meanwhile, soak the sun-dried tomatoes in hot water for 20 to 30 minutes, then drain and chop. Now add the mushrooms to the pan, along with the sun-dried tomatoes, salt and pepper, and cook, stirring often, for 10 to 15 minutes or until the liquid is absorbed. Stir in the parsley and Parmesan cheese and serve. Makes 4 - 6 servings

Other quinoa recipes you are sure to enjoy from my vegetarian kitchen:
Quinoa Soup with Corn
Quinoa, Mushroom, Goat Cheese Cake
Breakfast Quinoa Porridge
Spicy Lentil Quinoa Nut Loaf

On the top of the reading stack: The Secret History by Donna Tartt

Audio Accompaniment: Trentemøller: My Dreams feat. Marie Fisker