I enjoy coming up with new creations, especially when they are as straightforward and tempting as this side quinoa and mushroom dish that I made to go along with some baked chickpea falafel. It's not only an attractive and filling side with a delightful nuttiness from the quinoa, earthiness from the mushrooms and some tanginess and zest from the sun-dried tomatoes and lemon juice, complete with a satisfying array of spices, the addition of quinoa also provided the meal with an extra boost of protein and nutrients. I happened to have some fresh mushrooms on hand that I meant to use, and before they lost their freshness, wanted to include those — besides, I could eat mushrooms everyday and a wasted mushroom is an abomination. As for dried mushrooms and sun-dried tomatoes, they are always a staple in my kitchen.
Though cooked and eaten much like many other grains, technically quinoa is not a grain but rather a seed harvested from a tall leafy plant that's a relative of spinach, beets and chard. It is often referred to as a superfood because quinoa is a complete protein source because it contains all of the amino acids. In fact, it is higher in protein than many grains. It provides a number of important antioxidants and minerals. In addition, it is an excellent source of fiber and is gluten-free and that's a bonus for those with a gluten intolerance. And this nutty grain is not only good for you, it's a perfect side, can be incorporated into soups and salads, and made into porridge, making for an extremely healthy breakfast, especially if topped with fresh or dried fruit. Quinoa is quite versatile indeed, and can even be served as a satisfying main or unique appetizer.
Other quinoa recipes to enjoy from Lisa's Vegetarian Kitchen:
Baked Quinoa Balls with Peanut Dipping Sauce
Baked Quinoa Falafel Bites
Chickpea Quinoa Vegetable Burgers
Grape Leaf Pie with Herbs, Yogurt and Quinoa
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