Cooking
How To Make Quinoa with Wild Mushrooms and Feta
The perfect dish for a potluck
Have a potluck coming up and want to take something a bit different this time. This quinoa dish is perfect!
I washed a cup of quinoa in cold water (it said it was pre-rinsed, but I rinsed it anyway). While I was doing that I soaked some dried wild mushrooms in hot water and thawed out some homemade turkey stock I had stashed in the deep freeze. You can use canned stock, vegetable or chicken if you prefer. I Like to make my own to have handy.
When the mushrooms are done soaking, squeeze the excess water and save the liquid.
When everything was ready the quinoa went into my favorite pot for cooking rice. I added the ‘shrooms, turkey stock, and the reserved liquid. Brought it all up to boil and then reduced the heat to low, put the lid on and set the timer for 20 minutes, and walked away. When 20 minutes was done I turned off the heat and let the quinoa sit while I got out the other ingredients.
Letting the quinoa sit longer allowed any remaining water to be absorbed.
Took the lid off and turned the quinoa into a big bowl and let it cool. I drizzled in some olive oil and some sesame oil and mixed that in. Let it cool some more and then I added some goat/sheep milk feta. Topped it off with fresh chopped green onions and I had a dish to share with friends.
If you double the recipe you can have some yummy lunches for the next couple of days. Especially if you add extra feta!
