Chestnut, Mushroom, and Maple Quinoa
Adapted from www.purecanadamaple.com.
When temperatures cool, warm quinoa makes the perfect treat for the arrival of fall. Celebrate the season with this earthy recipe, which mixes fresh herbs and rich butter with nutty aromas from pure maple syrup and chestnuts. It’s easy to make and perfect for last minute meal plans. Simply sauté all ingredients together and add them to boiled quinoa. Voilà! Maple quinoa makes a great entrée, or a delicious side dish for meats.
Makes 12 servings
|4 cups NOW Real Food® Organic Quinoa Grain*|
|8 cups chicken stock|
|1/2 cup butter|
|6 ounces fresh chestnuts (or canned), roughly chopped|
|4 cups fresh mushrooms, quartered|
|1/2 cup NOW Real Food® Organic Maple Syrup*|
|4 green onions, chopped|
|1/4 cup fresh rosemary, chopped|
|Salt and pepper to taste|
- In a strainer, rinse quinoa under running water, and transfer it into a large casserole.
- Add chicken stock and bring to a boil. Then lower the heat and simmer for 15 minutes until all liquid has been absorbed. Set aside.
- In a frying pan, melt butter over high heat and add chestnuts, mushrooms and maple syrup. Sauté for 3 minutes, stirring constantly.
- Add the remaining ingredients, reduce heat and cook for 2 minutes before adding to quinoa.
*NOW items available at your local health food store
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