Description
Pesto Quinoa with Roasted Mushrooms is a healthy and delicious side dish. Or main dish! Pesto and parmesan flavor the quinoa, while oven roasted mushrooms provide an earthy, substantial bite.
Ingredients
Scale
- 4 tablespoons olive oil, divided into 2 portions of 2 tablespoons
- 6 – 8 cups of sliced mushrooms, I used 1 container each of creminis and portobellos
- 1 cup medium diced white or yellow onion
- 2 garlic cloves, minced
- 1 cup of white quinoa, rinsed thoroughly in a fine mesh strainer
- 2 cups of chicken stock, water or vegetable stock
- 1 teaspoon kosher salt
- 1/2 cup of prepared pesto
- 1 cup of grated parmesan cheese
Instructions
- Preheat oven to 400 degrees. Spray a baking sheet with cooking spray.
- Slice whole mushrooms to about a 1/4 inch thick slices. Place on the prepared baking sheet and drizzle with 2 tablespoons of olive oil (use more oil if you think it needs it). Sprinkle with 1/2 teaspoon kosher salt and a few grinds of black pepper.
- Roast for 30 – 45 minutes until the mushrooms have released most of their liquid and are cooked through and browned.
- While the mushrooms are roasting, prepare your quinoa. Saute the onion over medium heat in 2 tablespoons of olive oil for about 5 minutes until it’s softened, but not browned. Add the garlic and saute for an additional minute (don’t let the garlic brown or it will get bitter!).
- Add the quinoa and stock or water, 1 teaspoon kosher salt. Stir to combine and bring to a boil.
- Reduce the heat to low, cover and simmer for 25 – 30 minutes until the quinoa grains are tender and you can see a white ring around the outside of each grain. Turn off the heat and let the quinoa sit, covered until the mushrooms are finished roasting.
- When you are ready to eat, add the pesto and parmesan to the quinoa and stir to combine. Taste and add more pesto, parmesan or salt to your liking.
- Finally, fold in the roasted mushrooms and serve!
