Quinoa Pilaf and Warm Mushroom Salad

Delicious recipes from Stacy!!


I usually follow these recipes pretty closely. The only change I make is adding mushrooms to the quinoa pilaf as well if I want something more hearty!


Quinoa Pilaf with Arugula & Sun-dried Tomatoes
1 tablespoon olive oil
1/2 yellow onion, chopped
4 cloves garlic, minced
1 cup (6 oz) quinoa, well rinsed
2 1/4 cup vegetable stock
2 cups arugula (rocket), stemmed and chopped
1 small carrot, peeled and shredded or chopped into matchsticks
About 8 sun-dried tomatoes halves, julienned (if using dried, soak in water to reconstitute, if using oil-packed, rinse well)
Zest of 1 lemon
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground pepper


Directions
In a small skillet, toast the quinoa over medium heat until fragrant and slightly browned.


In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté until soft and translucent, about 4 minutes. Add the garlic and quinoa and cook for about 1 minute, stirring occasionally. Do no let the garlic brown.


Add the stock about 1/2 cup at a time, letting the grains absorb the liquid before adding more (risotto-style). Just after you add the last bit of liquid, stir in the arugula, carrot, and sun-dried tomatoes and simmer until the liquid is completely absorbed and the grains have turned translucent, about 2 minutes.


Stir in the lemon zest and cheese and season with the salt and pepper. Serve immediately.


WARM MUSHROOM SALAD
1 tablespoon olive oil & butter
1 1/2 cups sliced fresh mushrooms
1 clove garlic, chopped (optional)
2 1/2 tablespoons olive oil/butter
2 1/2 tablespoons balsamic vinegar
salt and pepper to taste
1 (10 ounce) package baby greens/spinach or anything else “wiltable”


DIRECTIONS
Heat 1 tablespoon of olive oil/butter in a skillet over medium heat. Add mushrooms, and cook stirring until soft. Continue cooking until the juices from the mushrooms have reduced to about 2 tablespoons. Stir in the remaining olive oil/butter, balsamic vinegar, salt and pepper until evenly blended. Turn off heat, and let the mushrooms sit in the pan until they are just warm, but no longer hot - otherwise the greens will wilt too much.


Put the greens into a serving bowl, and pour the warm mushroom mixture over them. Toss to enjoy!


Sometimes I mix it up and replace balsamic vinegar with a mixture of soy/rice vinegar and some sesame oil to replace some of the olive oil. Sprinkle toasted sesame seeds on top.