Quinoa, mushrooms and rainbow chard! Anyone who knows me or has been following my blog, knows that quinoa and mushrooms are some of my favorite vegan staples. Both contain protein, iron, fiber and vitamin D. Coupled with some chard and tomatoes to give you all the vitamins and minerals, this meal is not only complete, but packed with nutrients for you! Not to mention it’s soooo simple to make!
So…let us begin!
You will need:
- 1 bunch of rainbow chard
- 1 1/2 cups uncooked quinoa
- 1 package button mushrooms (or any other mushrooms if you want)
- 1 cup sun-dried tomatoes
- 1 cup black olives
- 1 tomato
- 1/2 cup chopped chives
- 1/2 cup balsamic vinegar
- 1/2 large white onion, thickly sliced
- 1 tbsp organic honey
- 4 tbsp olive oil
- juice of 1 lemon or lime
- salt and pepper to taste
Optional for guacamole:
- 1 avocado
- 1 lime
- 1 jalapeno
- salt and pepper
First you want to prep the mushrooms for the marinade. Chop the mushrooms up and add into a bowl. Stir in the balsamic vinegar, honey, olive oil, salt and pepper. Cover and set aside while you prep the rest.
Next you want to cook the quinoa. Add the quinoa into a pot and add 3 cups water. Keep the heat on high until the quinoa starts to boil, then move down to medium low heat and simmer until the water is gone. This will take 10 to 15 minutes.
While the quinoa is cooking and the mushrooms are marinating, we will prep the rest of the vegetables for our quinoa mix.
Time to prep the rainbow chard! Wash the leaves and pile them up one on top of the other. Roll up into a tight ball and start to cut thin slices. Once you have finished slicing the rainbow chard, add into a large mixing bowl.
After slicing the rainbow chard, you want to slice up the sundried tomatoes, the green onion and the olives, then add into the bowl together with the rainbow chard.
Add in some salt, pepper, turmeric and a squeeze of lemon, then mix together and set aside.
Before taking the mushrooms out of the marinade, you want to slice up the onion for sauteeing with the mushrooms. Heat up a pan with 1 tbsp oil, and add in the onions first. cook for a couple minutes until slightly golden, then add in the marinated mushrooms.
Fun tip: you can pour the extra marinade into the quinoa mixture for an extra flavorful addition to the quinoa mixture!
Cook all together until the mushrooms and onions are caramelized. Set aside to cool while we do the last prep for our quinoa dish!
Time to make our simple guacamole and slice the tomatoes! In a bowl, combine the avocado, squeeze the juice of the lime, and mince the jalapeno. Add in half the tomato to the guacamole mixture, saving the other half to use as a side for the dish. Mix together in a small bowl and set aside.
Now time for plating! Take out the quinoa mixture and add to a plate along with the mushrooms and onions, the half tomato and a side of guacamole. This dish makes enough for at least 2 people, so don’t be shy about the portions!
You can eat each part separately, mix it all together, or top everything with the guacamole. It’s totally up to you and what you want to do!
3 thoughts on “Quinoa and Sauteed Mushrooms”
Sounds delicious. I am going to substitute the honey with agave syrup.
That’s a great idea! I would love to hear how it turns out!