Smoky Quinoa with Mushrooms Recipe

2.5 2 2
Smoky Quinoa with Mushrooms Recipe
Smoky Quinoa with Mushrooms Recipe photo by Taste of Home
Publisher Photo

Smoky Quinoa with Mushrooms Recipe

Read Reviews
2.5 2 2
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.

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

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.
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.
Arrange spinach on a serving plate; spoon quinoa over spinach. Sprinkle with cilantro; serve with lemon wedges. Yield: 4 servings.
Originally published as Smoky Quinoa with Mushrooms in Taste of Home February/March 2016, p33

Nutritional 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.

  • 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
  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. Yield: 4 servings.
Originally published as Smoky Quinoa with Mushrooms in Taste of Home February/March 2016, p33

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSmoky Quinoa with Mushrooms

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
cmorgando User ID: 1603042 264375
Reviewed Apr. 6, 2017

"I make this often! Smoked paprika is a must. We add cubed tofu at the mushroom stage to get some protein in the dish."

MY REVIEW
svetabrus User ID: 8692941 242223
Reviewed Jan. 21, 2016

"Too much tomato paste and too much paprika. I followed the recipe to a t and it tasted very weird. I won't make it again."

Loading Image