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Smoky Quinoa with Mushrooms

TOTAL TIME: Prep: 15 min. Cook: 35 min. YIELD: 4 servings.
Add quinoa cooked with smoked paprika to your list of top sides. To warm the spinach leaves, quickly saute if desired. —Ellen Kanner, Miami, Florida

Ingredients

  • 4 teaspoons olive oil
  • 1 pound sliced fresh mushrooms
  • 3 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 2 tablespoons smoked paprika
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 cup water or vegetable broth
  • 3/4 cup quinoa, rinsed
  • 4 cups fresh baby spinach
  • Minced fresh cilantro and lemon wedges

Directions

  • 1. In a large saucepan, heat oil over medium-high heat. Add mushrooms; cook and stir 6-8 minutes or until mushrooms are tender. Add garlic; cook 1 minute longer. Reduce heat to medium-low; cook, covered, 10 minutes.
  • 2. Stir in tomato paste, paprika, lemon juice, cumin and salt until blended. Add water; bring to a boil. Add quinoa. Reduce heat; simmer, covered, 15-18 minutes or until liquid is absorbed. Remove from heat; fluff with a fork.
  • 3. Arrange spinach on a serving plate; spoon quinoa over spinach. Sprinkle with cilantro; serve with lemon wedges.

Nutrition Facts

2/3 cup quinoa mixture with 1 cup spinach: 217 calories, 8g fat (1g saturated fat), 0 cholesterol, 337mg sodium, 31g carbohydrate (4g sugars, 6g fiber), 10g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 fat.

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