Sun-Dried Tomato and Mushroom Quinoa
It was “Meatless Monday” and the majority of my family was out of the house during dinner time, which allowed me to make any thing I wanted for dinner. I made the red, white, and blue quinoa I had picked up the other day, but had never tried. It’s actually called tri-colored quinoa. I wanted to add something sun-dried tomatoes. I also had an entire container of mushrooms calling my name, “Holly…eat us…no one else will.” I obliged.
QUINOA
My youngest son is quite excitable, and when I said we were having quinoa he started chanting. “Keen-wa, Keen-wa, Keen-wa,” with fists in the air. I didn’t quite understand the excitement, but who am I to judge a half-naked toddler and his chants? I decided to join in (I kept my clothes on). Inevitably, he asked for cookies before dinner was completely eaten, and I found myself saying: “You can’t have any cookies until you eat your quinoa.” Pink Floyd’s Another Brick in The Wall, came to mind. To him I said, eat your dinner first, as I now have this song stuck in my head when I think of quinoa.
Sun-Dried Tomato and Mushroom Quinoa
Ingredients
- 4 cups tri-colored quinoa prepared in vegetable broth
- 4 cups Portabella mushrooms
- 1/2 tsp crushed red pepper
- 1/2 tsp sea salt
- 1/4 cup olive oil
- 2/3 cup sun-dried tomatoes in olive oil
- 4 tsp minced garlic
- 1/3 cup Italian salad dressing
Instructions
- Prepare the quinoa as the bag suggests using vegetable broth rather than water; set aside.
- In a large skillet, heat the olive oil over medium heat. (I used the olive oil from the jar of sun dried tomatoes.)
- Sauté the minced garlic and mushrooms in the heated oil until golden brown.
- To the skillet, add the quinoa, tomatoes, Italian dressing, crushed red pepper, and salt.
- Turn the heat to low and cook an additional 2-3 minutes.
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