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Quinoa and Whole Wheat Couscous Blend with Mushrooms and Truffle Oil
I hated mushrooms growing up. I thought they were all the same boring brown or white mushrooms with the same boring bland taste and texture. I had no idea there was a whole world of mushrooms out there with many varying flavors, shapes, and textures that you could cook with. If this sounds like you, it’s time to open your eyes! I tend to find some interesting mushrooms when I go to our local farmers markets, so I would recommend starting there if you’d like to start cooking with some crazy looking shrooms.
Yesterday I found some chanterelle mushrooms at our farmers market so I took about a cup of those home with me. They are very delicate and meaty mushrooms with a slightly nutty and peppery flavor. I think they’re delicious with some healthy grains like quinoa, brown rice, whole wheat couscous, or whole wheat pasta. I chose to make this with a blend of quinoa and ww couscous because the quinoa provides some much needed protein and fiber while the couscous gives the dish more of the pasta texture I crave.
This meal is great for vegetarians because it provides a ton of protein without meat. We’ve been trying to cut back on our animal products each week, so this is a great recipe to help do that. You’ll feel full after just a cup of this stuff because it has 6g of fiber and 18g protein. You’re welcome body!
Interesting facts about quinoa: Did you know that quinoa is one of the most protein-rich foods we can eat? It is a complete protein containing all nine essential amino acids, unlike most other grains. Quinoa is also high in Riboflavin (B2). B2 improves energy metabolism within brain and muscle cells and is known to help create proper energy production in cells. Read more of quinoa’s benefits here.
I felt fancy using truffle oil…does it show? Don’t judge the food, it’s really not that pretentious!
Here’s What You’ll Need:
♦ 2 1/2 cup low sodium vegetable stock/broth
♦ 1 cup quinoa
♦ 1/2 cup whole wheat couscous
♦ 2 tbs extra virgin olive oil
♦ 2 whole shallots chopped finely
♦ 4 garlic cloves chopped finely
♦ 1 cup chopped chanterelle mushrooms (or any other crazy wild mushroom)
♦ 1 cup chopped shiitake mushrooms
♦ 1/3 cup chopped parsley, plus extra for garnish
♦ 1 tbs truffle oil
♦ salt & pepper
♦ 1/2 cup freshly grated parmesan cheese (leave out for vegan recipe or sub with vegan cheese)
Makes about 5 servings at about 370 calories/serving, 14g fat, 42g carbs, 6g fiber, 18g protein
Here’s What You’ll Do:
Pour the vegetable stock in a large pan, bring to a boil and add the quinoa. Cover and let simmer for about 10 minutes. After 10 minutes add the couscous and cook for another 5 minutes. After the full 15 minutes the veggie stock should be absorbed, if it’s not keep cooking a few more minutes.
While the quinoa is cooking, add the 2 tbs of olive oil to another pan and add the shallots, 1/4 tsp salt, and a sprinkle of black pepper. Cook these for about 5 minutes and then add the garlic. Cook for about 5 minutes more. Chop the mushrooms to your heart’s content. I like my mushrooms bigger but Matt likes them tiny so he doesn’t realize he’s eating them. I left the chanterelle mushrooms full size and he still liked them (when he closed his eyes). Your choice!
Add the shiitake mushrooms and the parsley to the shallots and garlic. Cook for another 3 minutes, then add the chanterelle mushrooms. You don’t want to overcook the chanterelles because they will get tough. Cook for another 3 minutes then add to the quinoa/couscous mixture.
Add the tablespoon of truffle oil (yummmm) and mix around. Serve and sprinkle with more freshly chopped parsley & some parmesan cheese. Don’t forget to keep your pinky up!
Let me know what you think in the comments =]