Wednesday, 17 August 2011

Mushroom Quinoa



Quinoa ( Keen-Ow-wah ) are bead-shaped seed with a slightly bitter flavour and firm texture are as close to a perfect ingredient as you can get ! Unlike wheat or rice, quinoa is a complete protein - containing all eight of the essential amino acids. It has been recognised by the United Nations as a super crop for its health benefits: packed with dietary fibre, phosphorus, magnesium and iron. It is also gluten-free and easy to digest. The Incas grew it high up in The Andes centuries ago and regarded them as the 'mother grain' .

Cooked Quinoa looks and tastes a bit like couscous and it's one of those foods to which you can add just about anything !

How good your dish turns out also depends upon your stock - so make a good fresh vegetable / chicken stock .

Cooking The Quinoa:
1 Cup Quinoa .
1 1/4 Cups Stock ( I used fresh chicken stock )
1/2 Cup White Wine.
4-6 Shallots ( chopped ).
4-5 Garlic Cloves ( Minced ).
1 Tablespoon Olive Oil.
Salt & Freshly Crushed Black Pepper.

Cooking The Mushrooms:
150-200 Grams Fresh Mushrooms ( Cleaned & Chopped Large ).
2 Shallots Chopped.
1 Tablespoon Balsamic Vinegar .
1 Tablespoon Olive Oil

To Blend In At The End When Cooked :
4-5 Tablespoons Chopped Cilantro.
4 Tablespoons Grated Parmesan Cheese.

Prepare the mushrooms in advance . In olive oil over very high heat saute the onions , when translucent add the mushrooms and a little salt . Within 30 seconds or so the mushrooms will leave water . At this stage strain the mushrooms , making sure you save the liquid which you now cook over high heat , reduce to almost 10 % , add the mushrooms . Stir fry 1 minute and set aside to use later .

Wash your Quinoa thoroughly and drain the water .


In 1 Tablespoon Olive Oil smoke the freshly ground crushed pepper , and then add the shallots and garlic . Cook over medium heat till shallots are translucent , then add the quinoa and saute for a minute till you get that wonderful nutty aroma . 


At this stage add the wine . 


Stir and cook covered for 2-3 minutes then add the stock . Bring to a boil , and cook covered for 20 minutes over low heat . At this stage the seed are cooked AL Dante . Now add the mushrooms , cheese and cilantro .

I hope you make and get to eat this healthy and delicious seed ' risotto ' soon too !

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