Simple and almost as quick to cook as white rice, the light and fluffy texture and delicately sweet and nutty flavour of cooked quinoa makes it a tasty and healthy alternative in a variety of grain recipes.
I have made this recipe three times already. The first time, the photos turned out like mud. The second time, I was distracted and forgot to add the Parmesan, but oh well, as this would be a good version for vegans and it was very tasty anyway. The third time around, I put everything together as planned. Paired with mushrooms and sun-dried tomatoes, this is one flavour-packed dish.
|Mushroom Quinoa with Sun-Dried Tomatoes and Parmesan Cheese|
|Recipe by Lisa Turner|
Published on April 19, 2012
A rich, hearty and wholesome quinoa pilaf cooked with mushrooms and sun-dried tomatoes, and topped with fresh Parmesan cheese
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Other quinoa recipes you are sure to enjoy from my vegetarian kitchen:
Quinoa Soup with Corn
Quinoa, Mushroom, Goat Cheese Cake
Breakfast Quinoa Porridge
Spicy Lentil Quinoa Nut Loaf
On the top of the reading stack: The Secret History by Donna Tartt
Audio Accompaniment: Trentemøller: My Dreams feat. Marie Fisker