Mushroom Quinoa Gouda Bake
We've made this dish from Annies Eats several times. It is delicious, to die for. If you're new to quinoa this is a perfect recipe to start out with. You can hardly tell there is quinoa in this. For menu pairing tips, I've made this with the citrus salmon before, and would even pair well with chicken or steak. The possibilities are endless. Even in California, I couldn't find one type of the mushrooms called for, but button mushrooms are fine to replace. If you live near a Winco, Sprouts or Harmons, they will have all three types of mushrooms called for this recipe. I have used a dried version of one of the mushrooms since the grocery store didn't have one of the kinds, and it was fine, but prefer fresh. Annie has a mushroom gouda burger also on her website, if you wanted to buy double the ingredients and have similar items for dinner one week.
This is one of our all time favorites, and a crowd pleaser so I hope you enjoy and to be honest is hard for me to post on this site! Need to find other delectable dishes like this...
Mushroom Gouda Quinoa Bake
Yield: about 6-8 servings
INGREDIENTS
1 cup quinoa, uncooked
1¾ cup veggie broth, divided
2 tbsp. olive oil, divided
1 small onion, chopped
8 oz. cremini mushrooms, stemmed and sliced
4 oz. shiitake mushrooms, stemmed and sliced
3 oz. oyster mushrooms, stemmed and sliced
3 cloves garlic, minced or pressed
1-2 tsp. minced fresh chives
½ tsp. fresh thyme leaves
Salt and pepper, to taste
7-8 oz. gouda, shredded*
½ cup low-fat greek yogurt (optional) (Chanel's notes, the greek yogurt makes it more moist instead of dry).
DIRECTIONS
Thoroughly rinse and drain the quinoa. Add to a medium pan with 1½ cups of the veggie broth and cook according to the package directions. Set aside.
Preheat the oven to 400˚ F. Grease a 2-quart baking dish. In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Sauté the onion until it begins to soften, about 5 minutes. Stir in the sliced mushrooms and continue to cook, stirring occasionally until the mushrooms have softened and most of the juices released have evaporated. Stir in the garlic, chives and thyme. Add in the remaining ¼ cup of veggie broth to deglaze the pan, scraping any browned bits that have stuck to the bottom. Continue to cook until the liquid is almost evaporated. Remove from the heat. Season to taste with salt and pepper.
In a large mixing bowl, combine the cooked quinoa, the mushroom mixture, about 2/3 of the shredded gouda, the remaining 1 tablespoon of olive oil and the greek yogurt. Stir well until evenly mixed. Spread the mixture in the prepared baking dish in an even layer and sprinkle with the remaining cheese. Bake until heated through and the cheese is melted and bubbling, about 12-15 minutes. Serve warm.
*For best results, always use freshly shredded cheese. Pre-shredded cheese comes coated in things such as flour, cornstarch to prevent clumping and results in an unpleasant, gritty texture when melted.
Copyright http://www.annies-eats.com/2014/07/21/mushroom-gouda-quinoa-bake/
We've made this dish from Annies Eats several times. It is delicious, to die for. If you're new to quinoa this is a perfect recipe to start out with. You can hardly tell there is quinoa in this. For menu pairing tips, I've made this with the citrus salmon before, and would even pair well with chicken or steak. The possibilities are endless. Even in California, I couldn't find one type of the mushrooms called for, but button mushrooms are fine to replace. If you live near a Winco, Sprouts or Harmons, they will have all three types of mushrooms called for this recipe. I have used a dried version of one of the mushrooms since the grocery store didn't have one of the kinds, and it was fine, but prefer fresh. Annie has a mushroom gouda burger also on her website, if you wanted to buy double the ingredients and have similar items for dinner one week.
This is one of our all time favorites, and a crowd pleaser so I hope you enjoy and to be honest is hard for me to post on this site! Need to find other delectable dishes like this...
Mushroom Gouda Quinoa Bake
Yield: about 6-8 servings
INGREDIENTS
1 cup quinoa, uncooked
1¾ cup veggie broth, divided
2 tbsp. olive oil, divided
1 small onion, chopped
8 oz. cremini mushrooms, stemmed and sliced
4 oz. shiitake mushrooms, stemmed and sliced
3 oz. oyster mushrooms, stemmed and sliced
3 cloves garlic, minced or pressed
1-2 tsp. minced fresh chives
½ tsp. fresh thyme leaves
Salt and pepper, to taste
7-8 oz. gouda, shredded*
½ cup low-fat greek yogurt (optional) (Chanel's notes, the greek yogurt makes it more moist instead of dry).
DIRECTIONS
Thoroughly rinse and drain the quinoa. Add to a medium pan with 1½ cups of the veggie broth and cook according to the package directions. Set aside.
Preheat the oven to 400˚ F. Grease a 2-quart baking dish. In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Sauté the onion until it begins to soften, about 5 minutes. Stir in the sliced mushrooms and continue to cook, stirring occasionally until the mushrooms have softened and most of the juices released have evaporated. Stir in the garlic, chives and thyme. Add in the remaining ¼ cup of veggie broth to deglaze the pan, scraping any browned bits that have stuck to the bottom. Continue to cook until the liquid is almost evaporated. Remove from the heat. Season to taste with salt and pepper.
In a large mixing bowl, combine the cooked quinoa, the mushroom mixture, about 2/3 of the shredded gouda, the remaining 1 tablespoon of olive oil and the greek yogurt. Stir well until evenly mixed. Spread the mixture in the prepared baking dish in an even layer and sprinkle with the remaining cheese. Bake until heated through and the cheese is melted and bubbling, about 12-15 minutes. Serve warm.
*For best results, always use freshly shredded cheese. Pre-shredded cheese comes coated in things such as flour, cornstarch to prevent clumping and results in an unpleasant, gritty texture when melted.
Copyright http://www.annies-eats.com/2014/07/21/mushroom-gouda-quinoa-bake/