Category Archives: Wine

quinoa with mushrooms

 

Welcome to the blog, drunkies! And a life of cooking con booze

 

Quinoa con Mushrooms

D.M. is allergic to mushrooms and we never ever cook them because even the smell makes him ill. But D.M. has been out of town for a week, so I’ve been throwing them into everything, including this recipe from Heidi Swanson’s Super Natural Cooking.

Do y’all eat quinoa? If not, you should. You can basically substitute it for rice in anything and it is way better for you. Also faster to cook, and delicious when you maki it with wine. They’ve been eating it for thousands of years in Bolivia and Peru and 60 years ago NASA identified it as the perfect space food because it contains so many essential vitamins and nutrients. It’s so good for you, I sort of feel like you can count eating it as a workout. Anyway,

The booze: white wine

The other stuff: olive oil, garlic, onion, quinoa, salt, water, red pepper flakes, mushrooms, black pepper, cheese

The directions: Heat olive oil (use as much as you want – I used around 2 tablespoons) over medium/high heat. Add garlic (1-2 cloves, minced or sliced) and onion (1/2, chopped) and saute until onion is soft and translucent. Add 2 cups of quinoa (rinse it in cold water before you use it – it can be weird tasting if you don’t), 1-1.5 cups of white wine and pinch or two of salt. Bring to a boil and let boil for a minute or so. Don’t boil all the liquid off if you want to taste that delicious wine.

Add 2 cups of water and boil again, then lower heat and let simmer until the liquid is gone. The quinoa will release these tiny white spiral things, which is totally normal. Add cheese. I used goat cheese this time. I think you could really use any cheese.

While you’re cooking the quinoa heat up some more olive oil (1-2 tablespoons) in a skillet over medium/high heat. Shake some red pepper flakes in there and add some salt and sliced mushrooms. Stir occasionally for a few minutes till the the mushrooms are brown. Remove from heat  and spoon on top of a bowl of quinoa. Salt and pepper if you’d like.

The tips: If your final product is not booze-y enough for you, don’t be afraid to dump some of the white wine from your glass into the dish. I certainly did.

If you have leftover quinoa, eat it for breakfast the next morning with a fried egg. Everything is better with egg yolk.

 

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