Wednesday, February 27, 2013

Quinoa with mushrooms and sweet potatoes

Based on a recipe from an old everyday food mini magazine. I subscribed about 10 years ago and kept the issues for inspiration and they've got some good stuff. The eater and I flagged tons of pages in about 6 issues and stopped leaving another 10 issues for another round of inspiration for next season (they're organized by month and feature what's in season in the recipes).
 - 1 cup (dry) quinoa that is cooked (I use the rice cooker to cook mine)
 - 1/3 cup olive oil
 - 1/2 cup red wine vinegar
 - salt and pepper (to taste)
 - 1 cup crumbled feta (more or less to taste)
 - 1 large sweet potato or yam
 - 1 pound mushrooms (white or crimini, if you want to be fancy use shiitake)
 - kale or spinach (optional)
Set oven to bake at about 450 (or broil if you want). To make the dressing, mix the oil, vinegar and a little salt and pepper. Quarter the mushrooms. Puncture the sweet potato with a fork or knife and pre-cook in the microwave for about 4 minutes. Let it cool a little and chop it into pieces about ~1/2 to 1 inch chunks. Mix half of the dressing with the mushrooms and sweet potato (to coat them), pour on cookie sheet and bake/broil for about 20 minutes. Meanwhile if you are using kale, cut off the center rib then precook for 2-3 minutes by steaming, boiling or microwaving and then chop it (spinach doesn't need pre-cooking). When the mushrooms and yams are soft, take them out and mix everything together (including any juices on the pan the extra dressing and feta). Enjoy!  I have found that if I eat this the next day sometimes I need to add more vinegar.
For quinoa in the rice cooker, just put in 2x the amount of water as you put grain. And if you're lucky it will end up looking bubbly and full of life like a coral reef on the ocean floor.

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