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Caramelized Onion and Mushroom Quinoa

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Caramelized Onion and Mushroom Quinoa
  • Prep 20 min
  • Total 25 min
  • Servings 4
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For veggie-based depth of flavor, onions and mushrooms can’t be beat. Put them to good use in this quick and hearty side.
Updated Sep 18, 2017

Ingredients

  • 1 1/2 cups Progresso™ vegetable stock (from 32-oz carton)
  • 3/4 cup uncooked white quinoa, rinsed, well drained
  • 1 tablespoon butter
  • 1 cup sliced onion
  • 3/4 teaspoon salt
  • 8 oz sliced fresh white mushrooms
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh sage leaves
  • 1/2 cup dry white wine
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley
  • 1/2 cup chopped hazelnuts, toasted, if desired

Steps

  • 1
    In 2-quart saucepan, heat broth and quinoa to boiling over medium-high heat. Reduce heat to low; cover and simmer 14 to 16 minutes or until quinoa is soft and translucent.
  • 2
    Meanwhile, in 4-quart Dutch oven, melt butter over medium heat. Add onion and salt; cook 4 to 6 minutes, stirring frequently, until onions begin to brown and soften. Add mushrooms, thyme and sage. Cook 6 to 8 minutes, stirring occasionally, until mushrooms release juices and then brown. Add wine; simmer 3 to 5 minutes, scraping pan to release browned bits. Once liquid is almost evaporated, remove from heat.
  • 3
    Transfer quinoa to Dutch oven; stir to combine. Top with parsley and hazelnuts.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use the mushrooms as a mop to grab the delicious browned onion bits from the sides and bottom of the pan.
  • tip 2
    Don’t dig hazelnuts? Try pecans instead, or lose the nuts entirely.

Nutrition

180 Calories, 5g Total Fat, 6g Protein, 26g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
620mg
26%
Potassium
430mg
12%
Total Carbohydrate
26g
9%
Dietary Fiber
3g
14%
Sugars
4g
Protein
6g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
8%
8%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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