It’s just as tasty as real, normal rice. Simple yet flavorful Meatless Quinoa with Chanterelle Mushrooms.
This week has surely gone by fast; it’s already Friday. This weekend is my dad’s sixtieth birthday, it’s crazy how time flies. Thirty more years and I’ll be that age, oh my!
One of the great things about fall is the mushrooms; I love mushrooms. I wish I could go and pick them, but I just can’t get myself to do that. So I am glad there is a variety of mushrooms in the local grocery markets. You can enjoy this quinoa and mushroom recipe with any mushrooms. Quinoa is great for your health, and it’s a versatile ingredient. A few reasons to eat more mushrooms include that they are good for protecting from cancer, boost bone mineral density, and protect hair, nails, and teeth. The eggs in this salad provide a good source of protein and low in calories.
Quinoa with Chanterelle Mushrooms
- 1 cup quinoa
- 2 cups water
- 1 pound chanterelle mushrooms
- 1 garlic clove
- 1 Tablespoon extra-virgin olive oil
- 1/2 lemon
- 1 Tablespoon chopped fresh parsley
- 2 large eggs
- A pinch of salt
- Bring 2 cups of water to a boil and add 1 cup of washed quinoa. Close lid and turn down heat to low. Cook until the water is all gone. Fluff with a fork.
- Heat 1 Tablespoon extra-virgin olive oil in a skillet, slice 1 pound chanterelle mushrooms and add to the skillet. Stir occasionally for two minutes or until mushrooms begin to brown.
- Add 1 minced garlic clove and a pinch of salt.
- Crack two large eggs into the skillet and stir to get scrambled eggs.
- Add mushrooms and eggs to quinoa with 1 Tablespoon chopped parsley and juice from 1/2 a lemon. (Add salt to taste.)