Roasted Mushroom Quinoa

Mar 18

Mar 18 Roasted Mushroom Quinoa

Dinner, Side Dishes, Appetizers + Small Bites, Lunch

Adapted from this Cookie + Kate recipe.

16 ounces cremini mushrooms, quartered
2 Tbsp Extra Virgin Olive Oil, plus extra for drizzling on top
¼ teaspoon salt
1 cup quinoa, rinsed in a fine-mesh colander
2 cups water
½ cup Parmesan cheese, finely grated
¼ cup chopped fresh flat-leaf parsley, divided
¼ cup thinly sliced scallions
¼ teaspoon salt
2 to 3 teaspoons lemon juice, to taste
Freshly ground black pepper, to taste
2 tablespoons toasted pepitas

To prepare the mushrooms: Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper for easy cleanup (the rim is important, as the mushrooms release a lot of juices while roasting—use a large baking dish if you don’t have a rimmed baking sheet).

Place mushrooms on the baking sheet, then drizzle the olive oil over them and sprinkle the salt on top. Toss until evenly coated in oil. Roast until the mushrooms are tender and somewhat condensed in size, about 15 to 18 minutes, tossing halfway.

Meanwhile, to cook the quinoa: Combine the rinsed quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 to 20 minutes. Reduce heat as time goes on to maintain a gentle simmer.

Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. Then, remove the lid and fluff the quinoa with a fork. Add the Parmesan, most of the parsley (reserve about 1 tablespoon for garnish), green onions, garlic, salt and olive oil. Stir to combine, then add 2 to 3 teaspoons lemon juice to the mixture and black pepper, both to taste.

To assemble, pour the quinoa into a small serving platter or medium serving bowl. Top with the roasted mushrooms and their extra juices, then sprinkle pepitas and the remaining parsley on top. Finally, finish the dish with a light drizzle of olive oil over the mushrooms. This dish is best when fresh, but leftovers keep well in the refrigerator, covered, for up to 3 days.