I can just hear someone shouting "Oh, no, not quinoa again," but this is really good. I made it for friends who cannot eat onions or garlic. Looking around for a solution, I found that the freezer had two plastic containers ofBoletusmushrooms that I had picked, cooked, and frozen in the summer. If—as is probable—freshBoletusare not available, use another good mushroom. Even if you don't forage as I do, you will find an expanding selection of flavorful mushrooms in shops—labeled "wild" only to differentiate them from regular mushrooms. They need not be frozen. In fact, they will need to be defrosted if frozen.
Don't worry if this makes more than you need. My friends took home the remains, and so will yours.
Ingredients
Makes about 7 cups
In a medium saucepan, bring the stock to a boil over high heat. Add the quinoa and diced celery, return to a boil, reduce the heat to simmer, cover, and cook for 12 to 14 minutes, and stir in the celery leaves. Season with salt and pepper to taste.
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Reviews (3)
Back to TopLoved this recipe and so did my husband! I added onions to the mushrooms to give it a bit more kick, but made the rest as directed. Dicing and lightly sauteeing the mushrooms gave them a meaty sort of texture so it was perfect for a vegetarian main dish. Made a side salad to go with it and it was great.
kathyb472
Baltimore, MD
3/25/2013
A bit bland. I added onions which I sauteed with the mushrooms, then pepper and basil when I mixed it all together.
ckyama
denver,co
12/4/2012
When do you put in the mushrooms?
sstudebaker
11/27/2012
