Sun-Dried Tomato and Mushroom Quinoa

March 3, 2015

Sun-Dried Tomato and Mushroom Quinoa

0 Comments

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 | 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.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.
Tried this recipe?Let us know how it was!

Despite how awesome I might appear online, mistakes happen. If you happen to spot one on this recipe, save your fellow cooks a disaster and let me know by using the contact form.


Related Posts

Pumpkin Cream Filling

Pumpkin Cream Filling

Pumpkin Cream Filling This pumpkin cream filling recipe originated in 2010. Being the frugal wench I am, I decided I was going to make our pumpkin wedding cake with pumpkin cream filling rather than pay a half grand or so to have it made by […]

Chile Mocha Chocolate Chip Cookies

Chile Mocha Chocolate Chip Cookies

Chile Mocha Chocolate Chip Cookies Spicy chocolate cookies aren’t for everyone…like small children. If you don’t want to share with them or would like to teach your kids to keep their hands out of the cookie jar, these Chile mocha chocolate chip cookies are the […]



Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating