Go Back
Print
Recipe Image
Smaller
Normal
Larger
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.
Print Recipe
Pin Recipe
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.