Garlic Mushroom Quinoa


Now that you know how to cook quinoa, I thought you might like a recipe using it.  I like to cook the quinoa until it is a little brown and crispy.

Garlic Mushroom Quinoa


1/2 cup quinoa, rinsed well

1/ cup water

1/2 tsp olive oil

1 TBS butter

8 oz mushrooms, thinly sliced

2-3 garlic cloves, minced

1/2 tsp thyme

salt and pepper, to taste

1 TBS grated Parmesan cheese

In a small saucepan, combine the water and quinoa.  Bring the water to a boil; reduce the heat to medium.  Cover, and simmer for about 20 minutes or until the water is absorbed and the quinoa is tender.   Meanwhile, thinly slice the mushrooms.  Heat a frying pan over medium high heat. Melt the butter.  Add the mushrooms, garlic, thyme, salt and pepper.  Saute the mushrooms until they release their juices and camelize, 10 -15 minutes.  When the quinoa and mushrooms are done, combine them is a big bowl and stir to combine. 


Steamed Carrots with Garlic Ginger Butter

I try a lot of new recipes. Once in a while I get a recipe that is so bad, there is nothing I can do to make it better. Most of the time I find recipes that require a little tinkering to make it fit my tastes. Most rare, is trying a recipe that is absolutely perfect the exact way it is written. I can’t think of one, single thing to change to make it better.

This is one of those most rare recipes. I found it in an old issue of Cooking Light. I really don’t know what possessed me to try it because I don’t usually like cooked carrots unless they are a part of a bigger recipe. I ate the first batch of these carrots right out of the pan while standing at the stove. I decided to make another batch to take to work with me the next day and ate half that one too. I see a lot of carrots in the future.

Steamed Carrots with Garlic Ginger Butter

1 clove garlic, minced
1/2 lb baby carrots
1 1/2 tsp butter
1/2 tsp fresh ginger, peeled and minced
1 1/2 tsp cilantro, chopped
1 1/2 tsp lime juice
1/8 tsp salt

Place a small frying pan over medium heat. Add the carrot and 2 tablespoons of water. Cover and let steam until crisp tender, 5-10 minutes. Meanwhile, chop the garlic, ginger and cilantro; set aside. When carrots are done, remove to a bowl and set aside. Add the butter to the pan. When the butter is melted, add the garlic and ginger. Cook 1-2 minutes. Add the carrots back to the pan. Add lime juice and salt. Stir the carrots to coat with butter mixture. Sprinkle with cilantro and serve.