Recipe: Perfect Zesty Onion-Crimini Quinoa

Zesty Onion-Crimini Quinoa. Mix all ingredients together well until no lumps are apparent. For veggie-based depth of flavor, onions and mushrooms can't be beat. Put them to good use in this quick and hearty side.

This Zesty Quinoa Salad is not only delicious but also packs nutritional benefits. Get the recipe from our Dining with Denni series! Season cooked quinoa with salt and pepper. You can have Zesty Onion-Crimini Quinoa using 10 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Zesty Onion-Crimini Quinoa

1. You need of water.
2. Prepare of uncooked quinoa.
3. Prepare of olive oil.
4. It's of minced yellow onion.
5. You need of sliced crimini mushrooms.
6. It's of juice of half a lemon.
7. You need of zest of 1 lemon.
8. You need of chicken or beef flavoring/seasoning.
9. Prepare of of fresh ground black pepper to taste.
10. It's of chopped flat leaf parsley.

Squeeze lemon juice into a small bowl. Add olive oil, whisking to combine. Add quinoa and toss to coat thoroughly. This great Zesty Quinoa salad is great for healthy chip dips and an easy healthy meal to take on the go!

Zesty Onion-Crimini Quinoa instructions

1. Soak quinoa in water for 10 minutes, rinse and drain well..
2. Place quinoa + 2 cups of water in a small pot. Cook on Medium heat covered. Let boil, turn stove to Low, then let it simmer for 20 mins. (Turn stove off. Do NOT lift lid)..
3. While quinoa is simmering, heat pan on stove on Medium heat..
4. Add onions & crimini to pan and allow both to caramelize..
5. Stir in chicken /beef flavor and ground black pepper..
6. Turn stove off..
7. Add lemon juice & zest to pan. Mix well then add warm quinoa and chopped parsley. (Fluff or fold gently until all ingredients are evenly incorporated.).
8. Serve warm. (Note: If you have chicken/beef broth, you may omit the 2 cups of water and chicken/beef flavor. Instead, cook the quinoa in 2 cups of broth.).

In a large stainless steel saucepan, combine the onions, vinegar, sugar, salt and chopped peppers. In a cheesecloth, tie the lemon slices, allspice and ginger. (I used brown Crimini mushrooms, my favorite.) Slice the green onions diagonally into fairly thin slices. I would get the mushrooms and green onions ready before you cook the quinoa because it cooks pretty quickly. Put the quinoa into a fine-mesh strainer and rinse well with cold water. Reduce heat to med low and cover.