Prep:
10 minutes
Total:
40 minutes
Makes:
4 full servings
Utensil:
Saladmaster Food Processor
1 Qt./.9 L Sauce Pan with Cover
3 Qt./2.8 L Sauce Pan with Cover
12" Chef's Gourmet Skillet
medium mixing bowl
Contributed By:
Marni Wasserman
Certified Chef and Culinary Nutritionist, Marni uses passion and experience to educate individuals on how to adopt a realistic, plant-based diet that is both simple and delicious.
Ingredients
Recipe Description:
Quinoa is a high-fiber, high-protein grain that takes on any flavour you add to it. In this recipe, the mushrooms, red onion and cranberries create a comforting, festive quinoa bowl that can be served any time of the year as a main dish with a side salad or soup.
1
cup
quinoa
(170
g)
3
cups
water, divided
(700
mL)
1⁄2 - 1
teaspoon
salt, to taste
(3 - 6
g)
3⁄4
cup
dried porcini mushrooms
(65
g)
1⁄2
cup
red onion, strung, use Cone #2
(80
g)
1
stalk
celery, strung, use Cone #2
1
clove
garlic, finely chopped
1
cup
dried cranberries
(121
g)
1⁄2
cup
toasted pine nuts or toasted pecans
(68
g)
black pepper, to taste
2
tablespoons
fresh parsley, chopped
(8
g)
Directions:
- Rinse quinoa, place in 3 Qt./2.8 L Sauce Pan and dry toast on low heat for a few minutes, until you can smell a nutty aroma. Add 2 cups of water and salt. Turn heat to medium, cover and cook. When Vapo-Valve™ clicks, reduce heat to low and simmer for 15 minutes.
- Combine 1 cup of water with porcini mushrooms in 1 Qt./.9 L Sauce Pan until Vapo-Valve™ clicks. Remove the pan from the heat and let the mushrooms soak for 20 minutes. Then drain the mushrooms, reserving them and the liquid separately. Roughly chop the mushrooms.
- Preheat skillet over medium heat. When several drops of water sprinkled on skillet skitter and dissipate, add onions and celery. Cook until the vegetables are soft, about 7 minutes.
- Add the reserved mushrooms, garlic and cranberries. Sauté until the cranberries are heated through, about 2 minutes.
- Add pine nuts, cooked quinoa, reserved mushroom liquid, black pepper to taste and additional salt, if desired. Cook until the liquid has been absorbed, about 2 minutes. Stir in the chopped parsley and serve hot.
Directions
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