I Couldn’t Stop Eating It (So I Made More)

I’m on a mission to gain health. As I stood before a table of food choices at our Easter potluck, I noted the quinoa and mushroom salad.

I haven’t eaten quinoa in years (pronounced KEEN-wah). It’s a grain-like Superfood (it’s a complete protein, high in iron, magnesium, phosphorous, and calcium) that cooks like rice or cous-cous.

My friend tells me she simply cooked half an onion, a pack of mushrooms, and some garlic and then added that to some quinoa she cooked in vegetable broth.

I find that this recipe is perfect for Weight Watchers fans (or at least those of us trying to get healthy for Spring). So I went and made my own dish this afternoon.

Quinoa Mushroom Dish

1/2 chopped yellow onion
2 tablespoons chopped garlic
2 cups mushrooms

Cook onion and mushrooms in a teaspoon of olive oil until tender. Add in garlic and cook a minute longer. Remove everything from pan. Add 2 cups vegetable broth to pan, and add in 1 cup quinoa. Cook according to directions (bring to boil, cover and cook on low for 15 minutes). Let stand 5 minutes, fluff with a fork, and toss with onions, mushrooms, and garlic.

De-lish! (My friend’s looked much fluffier and nicer, but hey, it’s my first time making quinoa!)

Do you have a favorite quinoa recipe?

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  1. How funny, my sister and I made this (almost exactly the same — we left out the garlic, but used both button and cremini mushrooms) for the seder at her house on Tuesday night. So few starch-like options during Passover, so it was a fabulous alternative to potatoes!