15 June, 2011


After making the last batch of OVEN ROASTED TOMATOES I decided to find new ways of using them, something different from the good old salads and sandwiches.  I remembered seeing an interesting quinoa recipe at 101 COOKBOOKS and after a quick search through Heidi archives I found HEATHER'S QUINOA.  A minute later I knew exactly what I would be cooking for supper:

What you need:

1 cup quinoa (brown rice or other grains might work as well)
3 garlic cloves, minced
8oz (~225gr) button mushrooms, quartered
5-6 green onions, roughly chopped 
1/2 cup white wine (could be omitted or replaced with vegetable broth)
1/4 cup pesto (for a vegan version make sure there is no diary in your pesto)
1/2 cup oven roasted tomatoes (could be replaced with sun dried tomatoes), chopped
2 tbsp capers (could be omitted)
2 tbsp olive oil

 What to do:
  • Cook quinoa according to the instructions on the package (2 parts water : 1 part grain bring to boil and simmer gently for 30 minutes)
  • Meanwhile, heat oil in a skillet and fry garlic until fragrant (2-3 minutes).
  • Add green onions and cook for another couple of minutes, until lightly wilted
  • Add mushrooms and fry for another 3-5 minutes (you don't want mushrooms to get too cooked).
  • Increase the heat and add wine.  Cook for 5-10 minutes until the liquid is evaporated.
  • Mix cooked quinoa with mushrooms.  Add pesto and chopped tomatoes, stir thoroughly.  Add capers and adjust for salt and pepper.

Tips and Suggestions:
Cooked this way, quinoa is great as a side dish, a main dish, or a salad.

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