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Onion and Mushroom Quinoa

Prep 10 min
Total 30 min
Servings 4

Betty Crocker's Heart Healthy Cookbook shares a recipe! This delicious quinoa and vegetables side dish recipe is easy to make and is ready in just 30 minutes. MORE+ LESS-

By Betty Crocker Kitchens

October 29, 2010

Ingredients

teaspoon canola or soybean oil

cup uncooked quinoa

small onion, cut into fourths and sliced

medium carrot, shredded (2/3 cup)

small green bell pepper, chopped (1/2 cup)

cup sliced fresh mushrooms (about 2 1/2 ounces)

teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves

1/4

teaspoon salt

can (14 ounces) fat-free vegetable broth

Steps

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1

Heat oil in 2-quart saucepan over medium heat. Cook quinoa and onion in oil 4 to 5 minutes, stirring occasionally, until light brown.
2

Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer about 15 minutes or until liquid is absorbed. Fluff with fork.

Expert Tips

“Since learning about my high cholesterol, I have been working whole grains into my eating choices. I've found this quinoa is a ‘super grain’ with a lot of protein and no cholesterol.” Kevin W.
This great side dish contains quinoa (KEEN-wa), which has been hailed as a "supergrain" because it contains more protein than any other grain, plus it cooks in only 20 minutes. Like other whole grains, it's low in fat and provides a rich, balanced source of vital nutrients.