Wednesday, June 26, 2013

Meatless Monday: "Pizza" Quinoa with mushrooms and tomatoes

 Ingredients (about 1.5 servings)
-1/2 C Quinoa and 1 C Water
-1/2 C chopped mushrooms
-1 diced tomato
-1 TB basil (or more to taste)
-2 tsp crushed rosemary (or to taste)
-2 TB garlic cheese topper
-2 TB or so of white wine (I used chardonnay)
-Salt and pepper to taste

Get the quinoa going according to directions.  I did mine for 15 minutes with a little butter in the water and some salt.

Sautee the mushrooms and tomatoes on medium heat with the herbs, salt, and pepper in a drizzle of oil.
 When the quinoa has about 4-5 minutes left, add in the wine to the mushroom and tomato skillet. 

Reduce the heat and let it cook until the quinoa is finished, adding a little water if it starts to dry out.

Add in the quinoa to the skillet and mix around.  Taste and add extra herbs, salt, or pepper as needed.

Toss in desired amount of quality mozzarella and cover with a lid.

Turn the heat off and let it all sit, covered, for 2-3 minutes.

Give it a good stir, put some out on a plate and top with a few shreds of mozz or parmesan.

I really like quinoa, it has a different texture and it holds well against a lot of fun flavors. 

PLUS, it has protein.  I absolutely adore things that pack a protein punch.  I think that quinoa will be my definite consistent substitute for rice in stir fry, without a doubt.

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