Tag: quinoa

Quinoa Pilaf

Quinoa Pilaf

This pilaf dish is similar to the more familiar pilaf made with rice, but the quinoa, almonds, and hemp hearts combine to make this version a high-protein vegetarian main dish. Serve with your favorite seasonal vegetable medley. Quinoa, is considered a gluten free grain, though […]

Quinoa Nut Salad

Quinoa Nut Salad

This salad contains enough protein from the quinoa, nuts and beans to be a satisfying main course. Dressing 2 tbsp olive oil 2 tbsp freshly squeezed lemon juice ¼ tsp sea salt 1/8 tsp freshly ground pepper Salad ½ cup quinoa, cooked and cooled, or […]

Mushroom and Quinoa Cabbage Rolls

Mushroom and Quinoa Cabbage Rolls

cabbage rollsI adapted this recipe from one I prepared at a recent What’s for Dinner class at PC Cooking School in Lindsay.

8 large cabbage leaves (savoy preferred)

2 tbsp olive oil

2 cups roughly chopped oyster mushrooms

2 cups stemmed and roughly chopped shiitake mushrooms

2 cups  roughly chopped cremini mushrooms

1 cup  finely diced white onion

2 tsp dried thyme

¼ tsp. cayenne pepper

1 cup  packed baby kale, roughly chopped

½ tsp salt

¾ cup Feta Cheese, crumbled

¾ cup strained tomatoes

1 cup Quinoa or 11/2 cups cooked

1-½ cups vegetable or organic chicken broth

Bring large pot of water to a boil. Add cabbage leaves; partially cover and boil for 6 to 8 minutes or until tender. Drain; arrange leaves on paper towel and let cool for 10 minutes.

Meanwhile, in large nonstick frying pan, heat oil over medium-high heat. Add mushrooms; cook, stirring occasionally, for 8 minutes. Add onion, thyme and cayenne; continue to cook for about 5 minutes or until onion is softened and mushrooms are caramelized. Let cool for 10 minutes. Transfer mixture to large bowl; stir in spinach, salt, feta cheese and ¼ cup  of the strained tomatoes.

Pour 2 cups water in medium saucepan. Stir in Quinoa . Bring to boil then reduce to simmer. Cover and cook for about 15 minutes. Let cool for 10 minutes. Add 1-½ cups of cooked quinoa to mushroom mixture; reserve any remaining for another use.

Arrange cabbage leaves on cutting board; trim large thick veins from each leaf and chop finely; add to mushroom mixture.

Divide mushroom mixture among the 8 cabbage leaves; fold sides in, then roll tightly to secure. Transfer to bottom of shallow saucepan, fitting cabbage rolls in tightly. Pour chicken broth and remaining ½ cup strained tomatoes over top. Bring to simmer on stovetop over medium heat. Once simmering, cover and cook for 1 hour. Transfer each cabbage roll to a serving dish; spoon some cooking liquid from the saucepan over top.

Garnish with sour cream and fresh parsley, if desired.

Makes 8 servings

 

Quinoa Asparagus Pilaf

Quinoa Asparagus Pilaf

This simple and nutritious dish is adapted from this month’s recipe in the Thirteen Moons’ calendar.  It would make a yummy seasonal addition to your holiday weekend menu. 1 tbsp. Olive oil 1 cup quinoa, well rinsed and drained 2 cloves garlic, crushed 2 cups […]

Quinoa Burgers

Quinoa Burgers

If you use the red quinoa, they will look more like regular burgers. 2 cups cooked Quinoa 1 small onion, finely diced 1 carrot, grated 1 celery stalk, finely diced 1/2 cup mushrooms, finely chopped 1 clove garlic minced 1 tbsp Italian seasoning 1/2 cup […]


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