Quinoa with Mushrooms & Onions
February 26, 2008
When I was pregnant with G., my fabulous ob-gyn suggested I use quinoa to get through that upcoming Passover without overdosing on matzah. That was the first time I’d heard of this grain alternative — it’s closer to an edible seed than a grain, like wheat. There is some debate amongst rabbinic authorities on whether quinoa is actually kosher for Passover:, some say it is kitniyot, while others are just concerned that quinoa cannot be processed without grain residue being introduced into the process.
All that confusion aside, quinoa is yummy and good for you. It has a high protein content, balanced amino acids and is high in fiber. Plus, it’s gluten-free. I decided to prepare the quinoa the way I would make a traditional Jewish-style mushroom & barley side dish, and I served it with short ribs and roasted Brussels sprouts. It was a big hit.
Quinoa with Mushrooms & Onions
olive oil
1 medium onion, diced
8 oz. mushrooms, sliced (I used a mix of shitake and crimini)
salt & pepper to taste
1 c. quinoa (I buy a pre-washed variety, like Ancient Harvest)
2 c. water
Saute onions in a scant amount of olive oil until they begin to soften, about 10 minutes. Add mushrooms and continue cooking over a medium heat for another 10 minutes.
While onions and mushrooms are cooking, combine quinoa and water in a sauce pan and bring to a boil. Lower heat and simmer for 10-15 minutes, until quinoa is tender.
Mix mushrooms and onions with quinoa, and serve.
Print this post
Filed under: Veggie Sides
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
Want to Try Archives
6 Comments
1.
Carol | February 26, 2008 at 1:40 pm
I am a little fascinated with quinoa, but I’ve not yet tried it. I guess I’m afraid that it will have a strange texture — almost chewy. Would you say it’s like barley texture-wise? Do you think it would be good in a soup?
No, it’s much lighter than barley. It is similar in feel to traditional couscous (not the larger, Israeli kind which is ball-shaped)… and it is a tiny bit rough because of those little “tails” you can see. It’s very mild and tender overall, though. G. just thought it was rice. A. wouldn’t touch it, but he won’t eat rice either so I won’t blame it on the quinoa! — Dara
2.
Jodi | February 26, 2008 at 3:46 pm
Like you, I like to say the name over and over:O)
3.
Merrie | February 26, 2008 at 8:29 pm
I can’t wait to try this! J is a big fan of quinoa and I have been looking for a good recipe.
4.
Aunt Barbara | February 29, 2008 at 8:00 am
Dara, you should mention that you need to rinse quinoa before cooking it to get rid of the bitter coating.
5.
Aunt Barbara | February 29, 2008 at 8:02 am
Ooops–see what happens when you don’t read carefully! I see you bought a pre-washed kind. I never knew there was such a thing. I buy mine in bulk in Whole Foods, so I must rinse it. And BTW, this looks very good. I will try it–thanks!
6.
Kevin | March 1, 2008 at 3:07 pm
That looks good. I like the idea of adding mushrooms to a bowl of quinoa.
TrackBack URL
Trackback this post