Quinoa SaladCuisinart Original Recipe
2 tablespoons unsalted butter
½ cup chopped onion, about 1 small onion
1 garlic clove, chopped
4 ounces mixed wild mushrooms
¼ teaspoon freshly ground black pepper
¼ teaspoon plus pinch kosher salt
1/3 cup white wine
1 teaspoon dried thyme
1 cup quinoa
1 cup chicken broth
½ cup toasted pine nuts
¼ cup chopped parsley
½ teaspoon lemon zest
Place butter, onion, and garlic in a 1-1/2 quart microwave safe casserole and place in the Cuisinart® Convection Microwave Oven with Grill and select Combination Fast Bake on 350°F for 8 minutes. Stir in the mushrooms with a pinch of salt and pepper and fast bake again on 350°F for 5 minutes. Add wine and thyme and microwave on high (PL 10) for 2 minutes. Add the broth, quinoa and remaining salt and pepper. Cover the casserole and microwave on a medium setting (PL 6) for 8 minutes and then microwave on high for an additional 4 minutes.
Stir lemon zest into quinoa; taste and adjust seasoning accordingly.
ServingsMakes about 3 cups
Calories 269 (56% from fat) • carb. 21g • pro. 7g • fat 18g • sat. fat 2g • chol. 3mg • sod. 199mg • calc. 26mg • fiber 3g
This recipe can be prepared using the following Cuisinart® products:
Convection Microwave Oven and Grill
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