This Cheesy Mushroom Quinoa Recipe and post were created as part of the #MushroomMakeover 30 Day Weight Loss Challenge in which I am a financially compensated blogger ambassador for the Mushroom Council. The opinions are my own and based on my own experience.
Cheesy Mushroom Quinoa is creamy and comforting and easy!
It’s just what I needed during Week 3 of the #MushroomMakeover challenge.
What a week it has been! It’s Spring Break, my eldest dd is working through a knee injury from soccer and I came down with a nasty cold. In spite of this, we managed to relax and recharge. We watched some good movies, like Divergent and Frozen (am I the last one to see Frozen?) We also pampered with a pedicure and enjoyed a little shopping.
I made a big batch of this quinoa recipe, bursting with sauteed mushroom, onions and cheeses. It was my go-to meal when we were on the run!
- 1 cup quinoa, well-rinsed
- 2 cups broth, vegetable or chicken (low-salt)
- 1 Tablespoon olive oil
- 8 ounces of mushrooms, (white or baby bella,) finely chopped with a knife or food processor
- ½ white onion, diced
- ½ cup Parmesan cheese, grated (or vegan substitute)
- 1 Tablespoon fresh thyme
- Salt and pepper to taste
- Place quinoa and broth in a pot and bring to a boil.
- Reduce to simmer, cover and cook for about 15 minutes or until all of the water is absorbed. Grains will be soft and translucent and the germ ring will be visible on the outside of the grain.
- While the quinoa is cooking, heat oil in a large skillet over medium-high heat.
- Saute mushrooms and onions for about 5 minutes or until softened and tender.
- When quinoa has finished cooking, add it to the skillet with the mushrooms and onions.
- Stir in cheese and thyme.
- Season with salt and pepper, if desired.
So how did I handle a challenging week 3?
Fast and easy recipes were the name of the game this week!
I started off the week preparing about 16 ounces of chopped, sauteed mushrooms (with a little diced onion added in.) Mushrooms store very nicely. Check out the Selection, Storage and Care guide by The Mushroom Council AD for tips to get the most out of your shrooms!
Since the mushrooms were prepped and ready to go, these recipes were a breeze:
1-Mini Mushroom Quiches in Ham Cups are based on this Ham Quiche Cups recipe. I used about one cup of the mushroom and onion mixture, 5 eggs, 1/2 cup milk, 1 cup of mozzarella cheese, salt, pepper and ham slices. Follow the cooking instructions. Wohoo! Store the leftovers in the freezer and you have a ready-to-go breakfast or snack.
2-Roasted Portabello Mushroom Stack – A large portabello topped with tomato slices, basil leaves and fresh mozzarella and drizzled with a mixture of olive oil, balsamic vinegar and garlic. Bake it in the oven for about 15-20 minutes. Heavenly!
3-Sloppy Joes – I replaced the meat in a family favorite – Uptown Sloppy Joes – with about 1 cup of the mushroom and onion mixture. It was full of flavor and very satisfying.
4-Cheesy Mushroom Quinoa – I absolutely love this recipe!
This week Corinne Dobbas asked us to focus on two things: 1) How we talk to ourselves. Is it positive and supportive? A lot of the time. 2) Tracking what we eat using a journal or one of the many great apps that are out there. I’m a paper journal kinda a gal. I ate out a few times this week. But, I tried to make good choices, like a spicy black bean wrap from a new local hangout.
It was a tough week in the exercise area. My daily routine was turned upside down and for several days it was hard to do anything I felt so bad. I scaled back the number of times I did a circuit and decided something was better than nothing. I can…and will do better next week!
Here’s Cheesy Mushroom Quinoa and to the start of a wonderful week 4!
This post was created as part of the #MushroomMakeover 30 Day Weight Loss Challenge in which I am a financially compensated blogger ambassador for the Mushroom Council. The opinions are my own and based on my own experience.