Had some mushroom sitting around after making Braised Chicken for my company’s lunch and was craving for something with garlic as well. Since I was home alone for dinner, I made this garlicky mushroom with spinach and red quinoa for dinner. Mushroom posts = the Husband away or dinner for one.
Was searching for something healthy and easy to make that did not take a long time. This recipe is adapted from Amuse Your Bouche. She used bulgur instead of quinoa and added chickpeas as well. My recipe however has more vegetables and it is almost vegan too! Except for the parmesan. To all my vegan reader [if we have any at all ;)] substitute the parmesan for vegan cheese instead! I am sure it will also work out well.
3 tbs olive oil
200g mushrooms, stems removed and sliced
3 cloves of garlic
1 small shallot, chopped
1/2 cup of red quinoa (or bulgur or any type of quinoa)
1 cup of vegetable stock
handful of fresh basil, chopped
Add oil to heated pan, cook mushroom, garlic and shallot over medium low heat for 5 mins, until soft.
Add quinoa ( make sure to rinse them well) or bulgur, vegetable stock, a generous dash of pepper. Bring to boil, cover and simmer for about 15mins until quinoa is tender.
When the quinoa is cooked and there is minimal excess liquid, add the chopped basil, cheese and spinach, and cook for a couple more minutes, stirring continually, until the cheese has melted and the spinach has wilted.