Quinoa is incredibly versatile; it’s filling, full of protein, and acts like a starch. This dish brings together rich, savory flavors in tasty dish that works well as a side dish or a main dish (serve with some yummy veggies – this week I used Roasted Brussel Sprouts) for an easy weeknight meal. Mushrooms are a great, meaty addition to any vegetarian meal; in case you haven’t noticed from my previous posts, Mushroom Pasta, Stuffed Portabella Mushrooms, I love to cook with mushrooms. My preference is to use Sun-dried Tomatoes that are packed in oil, but, if you don’t have those available, rehydrate your tomatoes a little by soaking them in a cup of water while the other veggies cook.
1 ½ Cups of Quinoa (uncooked)
1 ½ Cup Veggie Broth
1 ½ Cup Water
1 Onion, diced
2 Cloves Garlic, minced
1 package Mushrooms, sliced
1 12 oz jar Marinated Artichoke Hearts, roughly chopped
2 oz Sun-dried Tomatoes
2/3 Cup Cream Cheese
2/3 Cup Feta, crumbled
1 tsp Pepper
½ tsp Salt
Bring quinoa, veggie broth and water to a boil over high heat. Cover and reduce to low heat until quinoa absorbs liquids.
Meanwhile, sauté onion until translucent, then add mushrooms and garlic, salt and pepper. You can also add some of the liquid from the marinated artichokes for added flavor. When mushrooms start to brown, add artichoke hearts and sundried tomatoes.
When quinoa is cooked, mix in cream cheese and feta until melted, then fold in sautéed vegetables.
1 ½ Cups of Quinoa (uncooked)
1 ½ Cup Veggie Broth
1 ½ Cup Water
1 Onion, diced
2 Cloves Garlic, minced
1 package Mushrooms, sliced
1 12 oz jar Marinated Artichoke Hearts, roughly chopped
2 oz Sundried Tomatoes
2/3 Cup Cream Cheese
2/3 Cup Feta, crumbled
1 tsp Pepper
½ tsp Salt
Bring quinoa, veggie broth and water to a boil over high heat. Cover and reduce to low heat until quinoa absorbs liquids. Meanwhile, sauté onion until translucent, then add mushrooms and garlic, salt and pepper. You can also add some of the liquid from the marinated artichokes for added flavor. When mushrooms start to brown, add artichoke hearts and sundried tomatoes. When quinoa is cooked, mix in cream cheese and feta until melted, then fold in sautéed vegetables.