Mushroom Quinoa

Mushroom Quinoa

Pronounced “keen-wah”, quinoa has more protein than other grains and is a good source of fiber. When paired with savory mushrooms the light and fluffy grain is a delicious side dish alongside roasted meats and fresh veggies.

Ingredients

  • 1 tsp olive oil
  • 10 ounces baby bella mushrooms, sliced
  • 1 cup uncooked quinoa
  • 1 tsp dried thyme
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • 2 cups water

Makes 4

Directions

  1. In a saute pan over medium-high heat add oil and mushrooms and saute about 5-7 minutes, stirring frequently, until fragrant and tender.
  2. Rinse and drain quinoa with water before cooking.
  3. Add in quinoa, thyme, garlic powder and salt and allow herbs to toast for about 1 minute.
  4. Add in water and bring to a boil. Cover and reduce heat to a simmer and cook until the liquid is absorbed, about 15-20 minutes.
  5. Fluff the quinoa with a fork and serve hot.

Note: Quinoa is a grain and is a good source of fiber and protein. It can typically be found beside the rice and other grains in the supermarket. It has a light, delicate flavor with a slight crunch. Through the cooking process the grain will become soft and the germ ring will separate and be noticeable around the outside of the grain.

Nutrition facts

Serves 4

calories: 177

calories from fat: 34

total fat: 3.8g

cholesterol: 0mg

sodium: 301mg

potassium: 573mg

total carbohydrates: 29.6g

dietary fiber: 4.0g

sugars: 1.3g

protein: 7.5g

Photograph by Kelly Dabel. All rights reserved. Used with permission.
Disclaimer: Type2Diabetes.net cannot guarantee a recipe that has been scaled to make a different number of servings from the original.

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