I was in Italy last month for the Milano City Marathon. As you might imagine, there were tempting high carb foods everywhere I looked. There were plenty of foods I had no problem resisting, but on my last evening there I gave into myself and ordered risotto in a lovely little restaurant. Read more
Quinoa, a Peruvian seed, has a mild, slightly nutty flavor. Although it’s related to leafy green vegetables, it is often used like a grain. Because quinoa contains all the essential amino acids, it has higher protein content than most grains. Quinoa is also ranks low on the gylcemic index.
This easy to cook quinoa recipe is a great side-dish for meat or chicken. It’s both light and savory.
2 cups white quinoa
1 large onion, chopped
1/4 pound button mushrooms, cleaned and chopped
4 tablespoons olive oil
2 cups dry white wine (like Chardonnay , Sauvignon blanc or Pinot Grigio)
1-2 teaspoons salt (to taste)
Heat 1 tablespoon of olive oil in a medium pot, add the quinoa and stir. Add 3 cups of water and 1 cup white wine, cover leaving open a crack and bring to a boil. Cook until the liquid is totally absorbed. Set aside and let stand for 10 minutes.
While the quinoa is cooking, heat 3 tablespoons of olive oil in a frying pan, sauté the onion and mushrooms until the onion is soft and translucent ( 5-7 minutes). Add the wine, bring to a simmer and let cook until most of the liquid has evaporated, ( 5-7 minutes).
Mix the mushrooms and onion into the quinoa and serve hot.