Thursday, October 23, 2014

Baked Quinoa and Mushrooms

The other day I looked into my fridge and stared down at the large container of mushrooms that hadn't been touched in far longer than they should have been. I wasn't feeling very inspired but knew that they needed to be used up before they started to get brown and slimy...and I hate wasting food. I looked through my cupboards and devised a plan. The outcome was pure deliciousness and I feel the need to share my recipe for anyone who wants to make a very easy and highly yummy meal.

Baked Quinoa and Mushrooms
  • 2 tbsp coconut oil
  • 4-5 cups coarsely chopped mushrooms (mine were white mushrooms)
  • 2 onions, chopped
  • 2 stalks celery, chopped
  • 5 cloves garlic, minced
  • 1 cup zucchini, chopped
  • 3/4 tsp dried basil
  • 3/4 tsp dried oregano
  • 3/4 tsp chili flakes
  • 1 can drained beans (I used chickpeas)
  • 1 cup dried quinoa
  • 3 cups vegetable stock, boiling
1) Cook the mushrooms, onions, celery, garlic and zucchini in the oil until all of the liquid is absorbed (about 25 minutes).

2) Preheat the oven to 350 degrees.

3) Add the basil, oregano, chili flakes and beans to the vegetable mixture - cook another 2 minutes.

4) Pour the vegetable mixture into a 9x13 baking dish. Add the dried quinoa and the boiling vegetable stock. Stir to evening combine everything. 

5) Cover with tin-foil and bake for 30 minutes. After 30 minutes, pull from the oven and allow to sit for 5 minutes. ENJOY!!!!