Creamed Mushrooms and Spinach with Quinoa
In case anyone thought this was a muffin/dessert/sweets type of recipe blog, rest assured (or maybe, go sulk in a corner) that it's not. It might seem like it is, but I can indeed create recipes with a savory flair. This recipe was adapted from a recipe in Cooking On The Right Side of The Brain by Vicki Rae Chelf.
This is a nice light summer meal either by itself or served with a crisp salad.
Please note that although it seems like there are many components to the recipe, it comes together quite easily.
Creamed Mushrooms and Spinach with Quinoa:
1 cup quinoa, rinsed extremely well to get the bitter saponins off
2 cups water
1 tbsp extra virgin olive oil
3 large shallots, chopped
1 1/2 lbs. button or cremini mushrooms, finely chopped
1 lb. spinach, rinsed well to get all the grit out and chopped or shredded
12 oz. firm silken tofu
1/4 cup water
4 tbsp mellow white miso
2 tsp dried basil
1/2 cup walnuts, coarsely chopped
Begin by cooking the quinoa. Bring the 2 cups water to a boil, add the quinoa, allow to come back to a boil, then turn down the heat and simmer for 20 minutes, or until the water is absorbed. After it's done, let it sit for 5 minutes, then fluff with a fork.
While the quinoa is cooking, heat the olive oil over medium heat in a large skillet. Add the mushrooms and shallots, cover, and cook until they're tender, adding a little water if neccesary to prevent sticking, about 10 minutes.
While the vegetables are cooking, buzz the sauce ingredients in a food processor until smooth.
Back to the vegetables:
When the mushrooms and shallots are tender, add the spinach and cook until just wilted. Reduce heat to low, add the sauce, and simmer until the sauce is just heated through (don't kill the miso enzymes, don't do it).
Dish up the quinoa evenly, then spoon the sauce on top and garnish with the walnuts.