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Tuesday, 10 November 2015

Quinoa with Porcini Mushrooms and Parmesan cheese

Who does not like to Quinoa these days? It seems to be the grain of choice everywhere. Here, I use Quinoa instead of rice and cook it very similarly to how I would cook a porcini Risotto, the outcome is a delicious twist on that most popular risotto. Also these days I am on a quest to eat less meats and try to have as many meatless meals as I can and this one is a very satisfying one where meatless is concerned. This dish if omitting the parmesan is an excellent vegan choice for your vegan family members and friends. The porcini enriches the flavour and makes up for the absent meals for the aspiring vegetarians!

This tasty concoction is perfect as a light and meatless lunch, perfect as a side to meaty foods, and works very well as a salad, especially for your BBQ's (now that Dubai's weather is more forgiving for outdoor meals). Give it a try and see how you are going to love it and be loved for making it ;)

Quinoa with Porcini Mushrooms
Serves 4 sides or 2 mains
Since fresh porcini mushrooms are not always available, you can use the dried porcinis instead.
Make a porcini mushroom stock and use it in cooking the quinoa. Just make sure not to go too heavy on the porcinis because they are very pungent and you still have some to be used in the dish.


3 tbsp olive oil
100g porcini mushrooms, chopped
If I have a wish, then its to live in a place where fresh produce is right
outside your door!
Love that lifestyle and that connection with land and seasonality.
1 small brown onion, finely chopped
3 cloves garlic, crushed
2 springs fresh thyme
350g Quinoa
1.3 ml porcini stock
1/4 cup white wine or 2 tbsp white grape vinegar
Juice of 1 large lemon
Salt and black pepper to taste
Grated Parmesan cheese

In a large bowl, mix together the porcini stock, wine/vinegar and lemon juice. Set aside.

In a large skillet, sauté the onions and garlic in the heated oil until translucent, then add the chopped mushrooms and thyme springs and season with salt and black pepper. Continue to sauté until the mushrooms are cooked through. 

Add the quinoa, and stir to coat. Gradually ladle the vegetable stock mixture into the quinoa, stirring after each addition until all the liquid is absorbed. Continue to ladle the stock and stir until all the liquid had been added and the quinoa is cooked through.

Transfer to a serving dish, discard the thyme springs and garnish the tops with fresh thyme leaves and freshly cracked black pepper. Top with grated parmesan cheese.

This could be served hot or cold as a salad. If you are not vegetarian, you can have this dish next to your choice of chicken, meat, or fish.