Quinoa, an important staple in South American cuisine, is gaining immense popularity, as it contains more protein than most other grains, and is gluten-free. It’s subtle and delicate flavour, makes it a great alternative to rice or couscous as a side dish. In this recipe, I have combined it with mushrooms, basil, since I had them lying in my fridge that day. It is a very versatile grain and can be added to any meat and vegetables.
I cup quinoa
8-10 small crimini mushrooms (can substitute with white or button mushrooms), sliced
1/2 cup chopped fresh basil
1 large garlic clove, finely chopped
2 tbsp. olive oil
2 cups chicken stock
Salt and freshly ground black pepper, to taste
Rinse and drain quinoa in cold water before cooking. Place quinoa and chicken stock in a saucepan and bring to a boil. Reduce heat to low, cover and simmer until all the stock is absorbed, about 10-15 mins. When done, the quinoa should be soft and translucent, and a germ ring will be seen along the edge of the grain.
Heat a large non-stick skillet over medium high heat, add olive oil. Add the mushrooms and sauté for a few minutes till they start to soften. Add the garlic, and sauté for a minute or two. Season with salt and pepper. Remove from heat. Add the fresh basil and quinoa. Mix well.
Instead of chicken stock, you can also use 2 cups water, to cook thequinoa.