On Tue, 11 Jan 2011 14:35:48 -0000, "Ophelia"
wrote:
No gluten free pasta recipes here but I have some quinoa recipes for
you. I like mushrooms and quinoa together.
Quinoa with Mushrooms & Onions
http://chickinthekitchen.com/2008/02/26/quinoa-with-mushrooms-onions/
olive oil
1 medium onion, diced
8 oz. mushrooms, sliced (or use a mix of different types)
salt & pepper to taste
1 c. quinoa (look for prewashed)
2 c. water (sf says: use chicken or vegetable stock for more flavor)
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.
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Quinoa Stuffed Portobello Mushroom
Source:
www.glutenfreegoddess.blogspot.com
This is an easy make ahead side dish. Make quinoa in the rice cooker
to save effort and time. Add tidbits of your favorite veggies or
seasonings. My version is vegan, but if you enjoy cheese, add
crumbles of goat cheese or sheep feta to the mix.
/Note from sf/: parmesan, romano or asiago work too.
You'll need:
1 large Portobello mushroom per person (or several smaller mushrooms)
Olive oil
Balsamic vinegar
Sea salt and ground pepper, to taste
For the stuffing:
Chopped fresh garlic, to taste
About 1/3 to 1/2 cup of cooked quinoa per mushroom cap
A handful of yellow and red grape or cherry tomatoes, halved or
quartered depending upon size
1 scallion (spring onion) per person, sliced
A sprinkle of raisins
A sprinkle of toasted pine nuts
Sea salt and ground pepper, to taste
Fresh chopped parsley, basil or mint
Preheat the oven to 350 degrees F. Lightly oil the bottom of a baking
or gratin dish.
Gently clean off the mushroom caps; slice off the stems and using a
sharp teaspoon carefully scrape out the gills. Place the caps in the
baking dish. Drizzle with a scant amount of olive oil and a touch of
balsamic vinegar. Season with a little sea salt and pepper. Pre-bake
the mushrooms for 12 to 15 minutes to soften a bit.
In a skillet, heat a little olive oil and toss in the garlic. Stir
for a minute. Add in the cooked quinoa, tomatoes, scallions, raisins,
pine nuts. Season to taste with sea salt and ground pepper. Stir to
combine. Add more olive oil to moisten, if needed. Gently heat
through, briefly. Remove from heat. Add in the fresh chopped herbs.
Stuff each mushroom cap. Tent with foil. Bake in the oven for 15 to
20 minutes, till the mushroom cap is tender. You can also assemble
these ahead of time, and refrigerate.
Bake at 350 degrees F. for 30 minutes or more, as needed, till hot
and tender.
Recipe ?2005-2009 Karina Allrich
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This one is on my to-do list-
Quinoa Lentil Salad
From
www.savvyvegetarian.com via
http://chickinthekitchen.com/
Ingredients:
1 cup quinoa
1 cup lentils
1/2 cup mint or basil, chopped
1/2 cup parsley, chopped
4 fat scallions, minced
Dressing:
Zest of two lemons
1/2 cup lemon juice
1/2 cup olive oil
1 tsp paprika
2 tsp garlic, minced
salt and fresh-ground pepper to taste
Directions:
1. Simmer quinoa in two cups of water until the water is absorbed,
about 20 minutes
2. Place the lentils in a medium-size pan, cover with at least an inch
of water, and boil until tender, 30 to 40 minutes
3. While the quinoa and lentils are cooking, prepare the dressing,
mixing all ingredients
4. Pour the dressing over the quinoa and lentils while they are hot
5. Once the salad has cooled, mix in the chopped herbs and scallions
--
Never trust a dog to watch your food.
I especially give credit to those who work with