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Sun Dried Tomato and Mushroom Quinoa | Twisted Tastes

Sun-Dried Tomato and Mushroom Quinoa

Holly McCarthy
Red, white, and blue quinoa with sun-dried tomatoes and portabella mushrooms sauteed in olive oil with garlic and crushed red pepper.
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 8

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.