Mushroom Dill Quinoa
We served this as part of a delicious meal including grilled dill lemon salmon and grilled dill asparagus. Knowing that I had some mushrooms and onion in the fridge, I had planned on making this exact dish with brown and wild rice. But when I opened the pantry, I found only various white rices, quinoa and some other grains: this recipe was born! It turned out great. Try this Mushroom Dill Quinoa for a lean, easy and healthy side to any fish or meat.
Jump to RecipeCook it like Rice
If you can make it with rice, you can make it with quinoa. The texture sure is different, but it’s nice to add a gentle crush from additional fibre/cellulose in these seeds. The best of all, this mushroom dill quinoa cooks just like rice on stovetop or in a rice cooker!
Basically, just mix everything together, boil and simmer in a pot or set-it-and-forget-it in a rice cooker. Come back to a nice, fluffy, healthy side dish that packs a punch of flavour and nutrition.
Mushroom Dill Quinoa
Equipment
- Stove Top Pot or Rice Cooker
Ingredients
- 4 cups water
- 2 cups dried quinoa
- ⅔ cup brown mushrooms approx 7-8 mushrooms, finely chopped (1 cm x .5 cm)
- 2 tbsp red onion diced
- 2 cloves garlic finely diced
- 1 tbsp butter
- 1 tsp salt
- ½ tsp dill
- ½ tsp basil
- ½ tsp black pepper
Instructions
Rice Cooker
- Combine all ingredients into a pot or rice cooker, mix well and follow rice cooker instructions.
- Fluff with a fork, serve and enjoy!
Stove Top
- If cooking on stove top, add all ingredients into pot and mix well.
- Bring water to a boil for 1-2 minutes. Reduce heat to low with lid on.
- Keep on heat for 15-25 minutes until all water is absorbed into the quinoa.
- Fluff with a fork, serve and enjoy!
Notes
Philosophy of Quinoa
There are hundreds of studies indicating that quinoa is a super-food and that, essentially, there is no way to eat too much from a health perspective. There is no denying health benefits.
Being socially aware, I generally don’t eat quinoa as I have read several articles on how the commoditization of quinoa has impacted the ability of native communities in the Andean mountains of Peru and Bolivia to eat/afford the luxury of consuming traditional cereal grain. Quinoa seeds are harvested from flowers of the plant and health benefits were long-known in pre-Columbian history of South America.
That said, quinoa is readily available and is super healthy. From a nutritional standpoint, we (semi-guiltily) inevitably end up having some around the house. So, if you’re like me and find some in the pantry, you may as well use it up.
As part of a feast:
Try it with one of our Salads:
For more tips on How to cook rice, click here!
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