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Tuesday, February 7, 2012

Quinoa with Sun-dried tomatoes and Mushrooms


We were both running kind of a bit late tonight between exercising (we bought P90x and man does that kick our buttocks) and work, so we kind of took the easy way out. We took one of those pre-marinaded pork tenderloins, it was a peppercorn marinade and grilled it, but I decided to make a quinoa side dish to go along with it. Now I am not one that will usually do an already marinaded piece of meat, but when you are running short of time...a girls gotta do what a girls gotta do! The side dish turned out quite yummy! I also cut down the quinoa by 1/2 a cup because we usually end up with so much leftover. Hope you enjoy!

1/2 cup quinoa
1 cup chicken stock
1 pkg crimini mushrooms, chopped
1/2 jar sun-dried tomatoes pkd in olive oil
1 lg clove garlic, minced
1 cup spinach, chopped
4 fresh basil leaves, chopped
1 tsp sea salt
1 cup white wine

Prepare the vegetables. In a sauce pan, add the qunioa and the chicken stock and cook for about 15 minutes until the quinoa is al dente. In a large skillet, add about a tbsp extra virgin olive oil. Add the mushrooms, garlic and sun-dried tomatoes and saute for about 7 - 10 minutes until the mushrooms are tender.

Deglaze the pan with the white wine. Add the spinach and the basil and continue to cook until the spinach has wilted. 


Stir the quinoa into the mushroom and spinach mixture and if necessary add a bit more chicken stock. Continue cooking until all stock has evaporated.