According to the Food and Agricultural Organization of the United Nations (FAO), the year 2013 has officially been declared “The International Year of the Quinoa.” Quinoa is a small seed that is cooked like grains. It is an excellent source of protein, iron, and fiber. Quinoa has been widely used in the South America and more specifically the Andes Mountains along the western coast of the continent. Even though it is known a healthy food, quinoa tastes great and can be used for a number of great meals.
In the summer months, who wants to cook rich, heavy meals when it’s 100 degrees and 90% humidity? Not me. When it’s this hot out, I generally eat smaller meals. This great recipe for Quinoa Cooked with Beer, Mushrooms and Onions from Craftbeer.com sounds like the perfect side dish, but I also think this would make an awesome lunch or light dinner in the summer months.
Ingredients: (Serves 3-4 people as a side dish)
- 1 Tbsp. butter
- 4 tsp. extra virgin olive oil
- 1 small red onion, sliced
- 2 cups mushrooms
- 1 cup dark beer ( Try a brown ale such as India Brown Ale from Dogfish Head Craft Brewery.)
- 1 cup vegetable stock
- 1 cup quinoa
- 1/4 tsp. salt (Adjust to taste)
- 1/8 tsp. pepper
- 1 Tbsp. sage, chopped
Cooking Directions: (Cooking time: About 30 minutes)
- Heat butter and olive oil in a medium pan over medium-high heat.
- Add the onions and mushrooms and cook until browned, about 10 minutes.
- When the onions are soft and the mushrooms browned, add the remaining ingredients.
- Cover, reduce heat, and simmer for 20 minutes, or until all the liquid is absorbed.
- Turn off heat and let sit 5 minutes.
- Serve warm.
If you like this recipe and want to learn more after the chef visit Caitlyn’s blog, A Spoonful of Life.