Quinoa with Mushrooms and Caramelized Onions
My grandmother used to serve Matzo Farfel with Mushrooms at Pesach. This recipe replaces the farfel with Quinoa, a “super grain” from South America that is high in plant protein, iron, and potassium, making it a great main dish for vegetarians as well as a nice side dish.
Yields: 12 Servings
2 tablespoons olive oil
Spray a large skillet with cooking spray, heat pan over medium high heat, and add 1 tablespoon of olive oil. Add the onions to the pan and sauté until soft. Lower the heat to medium low, cover the pan, and allow the onions to cook until they are golden brown and soft, 30 – 45 minutes, stirring occasionally and adding a tablespoon of water or broth if the onions begin to stick.While onions are cooking, rinse quinoa several times in cold water, draining in a fine sieve. Bring the water or broth to boil in a small saucepan, and then add ¼ teaspoon salt and quinoa. Lower the heat, cover the pan, and simmer until the liquid is absorbed and the spiral of the germ of the quinoa is visible, about 12 to 15 minutes. Remove from the heat and let stand for 5 minutes, covered.
Clean and stem the mushrooms and chop into a large dice. When the onions are caramelized, remove them from the pan to a separate bowl and cover to keep warm. Add 1 tablespoon of olive oil to the pan over medium high heat and sauté the mushrooms until their juices run and they soften. Add the minced garlic and cook for one minute – do not let the garlic brown. Return the onions to the pan with the mushrooms. Add the thyme, and then mix in the quinoa. Transfer to a serving bowl and mix in chopped parsley. Serve warm.
Nutritional Information per Serving (1/12 of dish): Calories = 145 (42 from fat); Total fat = 5g (1g Sat); Cholesterol = 0mg; Sodium = 87mg; Potassium = 609mg; Total Carb = 22g (3g Fiber); Protein = 5g