Mediterranean Quinoa with Mushrooms and Feta

 Quinoa with Mushrooms and Feta Recipe

  • 1 4.9 oz. box Quinoa
  • ¼ cup raw quinoa + ¼ cup water
  • 8 oz. sautéed mushrooms, prepared (see additional recipe below)
  • 1 tsp. minced garlic (about 1 clove)
  • ½ cup tomato basil feta cheese
  • ¼ cup pitted kalamata olives, chopped
  • 1 Tbs. capers, chopped
  • ¼ cup sun-dried tomatoes, chopped
  • ½ cup Italian parsley, chopped
  • 6-8 fresh mint leaves, chopped
  • 9-10 cherry tomatoes, chopped (about ½ cup)
  • Basil
  • Roasted Red Peppers
  1. Measure ¼ cup raw quinoa into a fine strainer and rinse well.
  2. Prepare the quinoa according to box instructions, adding the additional raw quinoa and ¼ cup water.
  3. While the quinoa is cooking, prepare the sautéed mushrooms (see additional recipe below).
  4. When the quinoa is done cooking (about 20 minutes), add the remaining ingredients and mix gently.
  5. Serve warm.

Saute Mushrooms Recipe

  • 2 Tbs. butter, divided
  • 1 Tbs. olive oil
  • 8 oz. sliced button mushrooms
  • 1 tsp. dried minced onion
  • 2 Tbs. balsamic vinegar
  • ? cup red wine
  • Salt & Pepper to taste
  1. Add 1 Tbs. butter and the olive oil to a large skillet on medium high heat.
  2. Once the butter has completely melted, add the mushrooms and minced onion. Stir the mushrooms to coat well with butter and oil. Saute for 4-5 minutes.
  3. When the mushrooms are starting to shrink and get a little color, add balsamic vinegar, wine, and 1 Tbs. butter. Add a dash of salt and pepper and saute for 3-4 minutes more. Eventually you want the liquid to reduce leaving a rich sauce.

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