Quinoa Green Bean & Mushroom Medley
A nutritious and colorful dish that combines protein-packed quinoa with fresh green beans and savory mushrooms, enhanced with dried cranberries for a delightful sweetness.
Ingrédients
Main Ingredients
- 1 cup quinoa, rinsed Rinse to remove bitter saponin coating.
- 2 cups water or vegetable broth Broth enhances flavor.
- 2 cups green beans, trimmed and cut into pieces Fresh green beans preferred.
- 1 cup mushrooms, sliced Use any variety of mushrooms.
- 1/2 cup dried cranberries Can be substituted with other dried fruits.
- 2 tablespoons olive oil For sautéing mushrooms and green beans.
- to taste none Salt and pepper Adjust according to preference.
Instructions
Preparation
- Rinse the quinoa under cold running water to remove its bitter coating.
- Trim the green beans and cut them into bite-sized pieces. Slice the mushrooms and prepare them for cooking.
Cooking
- In a large pot, combine the rinsed quinoa and 2 cups of water or vegetable broth. Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and water is absorbed.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add sliced mushrooms and sauté for 5-7 minutes until golden brown.
- Add the trimmed green beans to the skillet and cook for about 5 minutes, stirring occasionally, until tender yet still crisp.
- Fluff the cooked quinoa with a fork and transfer it into the skillet with the mushrooms and green beans. Stir in the dried cranberries.
- Season with salt and pepper to taste, stirring to combine all flavors.
- Serve warm as a side dish or a standalone meal.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for 1-2 months. Reheat in the microwave or a skillet.