Quinoa is an excellent protein and vitamins source. I’ve been tried to incorporate it on my diet, eating white quinoa flakes with fruits or mixed in a soup. But I have to confess that I didn’t like the taste.
This weekend, I decided to give another shot. I bought a box whole grain red quinoa. And the reason was a recipe of marsala braised quinoa with crimini mushroom that was on the box. It seemed very attractive to me, and for my surprise, it also tasted very good. It’s very easy to prepare and the combination of crimini mushroom and marsala wine was perfect!
So if you didn’t appreciate quinoa, let me suggest you this recipe! Maybe you can change your mind as I did.
Marsala Braised Quinoa with Crimini Mushroons In Roasted Tomato
( from here)
1 cup red quinoa
2 cups water
pinch sea salt
2 tbsp. olive oil
2 shallots, minced
1 tsp. dried basil
1/4 cup Marsala Wine
2 tbsp Tamari
1/s lb. crimini mushroom caps, minced
1/2 tsp. whole fennel seed, crushed
1/4 fresh cilantro or basil for garnish
4 roasted tomatoes
Cook red quinoa in 2 cups Water for about 15 minutes until water is absorbed. Warm a heavy bottomed skillet. Add olive oil and minced shallots together, in that order. Cook slowly until shallots are clear, soft, and beginning to brown. Add mushrooms, toss well, and then spread out over the pan stirring occasionally always returning them to cover the metal surface of the pan. Cook until mushrooms are deep brown. Add cooked quinoa, mix well. When grain is thoroughly heated and may be sticking slightly to the pan, add Marsala, stir, add tamari, stir. Cover for a few minutes. Toss a generous amount of minced fresh herbs into the grain. Then use to fill roasted tomatoes.
(Roasting a tomato: Use a small sharp knife to cut into the center and scoop out some of the inside of the tomato. Put some olive oil in the palm of your hand; lightly coat the tomato with oil. Coat with a small amount of sea salt. Bake at 450° F. until the skin is slightly soft.)