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Posts Tagged ‘cauliflower and mushroom quinoa’

Quinoa was considered the ‘mother of all grains’ by the Incas.  I might have to agree.  It is extremely high in protein, and a complete one at that, and an excellent source of dietary fibre.  It cooks with the same ratio as rice, though way easier in my opinion, and shares its ability to be combined with almost anything, sweet or savoury.  Cauliflower, mushrooms and thyme cooked to a golden brown coat the quinoa seeds in an abundance of earthy flavours.

Ingredients:

1 cup quinoa

2 cups cold water

2 tablespoons olive oil plus more for drizzling

1 medium onion, diced

3 cloves garlic, minced

8 mushrooms, diced

1 cup cauliflower, diced

4 sprigs of thyme, whole

1 lemon. juice and zest

1 cup chopped fresh parsley

salt and pepper to taste

Combine water, quinoa and a pinch of salt in a small saucepan.  Bring to a boil, cover and reduce to a low simmer for 10-15 minutes.  Take off heat and let stand 5 minutes.

Saute the diced onions in 2 tablespoons of olive oil on medium-low heat in a large frying pan. Cook for 5 minutes, then add the mushrooms.  After 5 more minutes, add the garlic.  Add the whole thyme sprigs and cauliflower, salt and pepper.  Cook on low heat till everything is golden.  Towards the end squeeze the lemon juice into the pan and scrape up all the bits off the bottom.  Now add the lemon zest, parsley and cooked quinoa and toss around in the pan.  Drizzle with some olive oil if needed and serve.

~The Vegan Project

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