Quinoa with Walnuts, Mushrooms and Raisins (print-friendly option)
I'm all about using what you have in your kitchen when it comes to recipes, so substituting is fine! Walnuts can easily be traded in for another nut or for toasted sunflower seeds if you can't do nuts. The mushroom broth can be replaced with any kind of broth you have on hand. If you don't have dried porcini mushrooms, use fresh mushrooms and skip the soaking step. No raisins on hand? Try dicing an apple and adding it in step two. Experiment with different types of herbs to see which is your favorite. I like parsley because it adds nice flavor here without overpowering the dish.
1/4 cup dried porcini mushrooms
1 cup uncooked quinoa, rinsed
2 cups mushroom broth
1/4 cup raisins
1/4 cup walnuts, coarsely chopped
1/2 cup fresh parsley, coarsely chopped
- Soak dried mushrooms in warm water for a minute, until they're soft enough to chop. Drain off the water and dice the mushrooms.
- Add mushrooms, quinoa, and broth to a pot and bring to a gentle boil. Boil for 10 minutes and then add the raisins, stirring them in. Boil another 5 minutes or until liquid is absorbed. Taste the quinoa to make sure it is cooked through (if not, add a few tablespoons more broth and continue cooking until it is ready).
- Turn heat off. Cover with lid and let sit for 5 minutes.
- Stir in walnuts and parsley. Can be served warm or cold.
This post is linked to Go Ahead Honey, It's Gluten-Free (Father's Day Recipes) at Living Free and Wellness Weekends at Diet, Dessert and Dogs.