Mushrooms and orange an unlikely but great pairing
If you feel you’re in a grain bowl rut and find you’re tired of the dried cranberries and raisins that seem to be in every bowl of quinoa, try this unusual combination: oranges and mushrooms.
Yes, mushrooms and oranges sound like an odd pairing, but when the mushrooms are sautéed enough to reach a dark brown colour, they develop a rich and nutty taste that pairs well with the acidic zip of oranges.
Think of it as the vegetarian equivalent of adding a squeeze of lemon to a piece of browned chicken.
Add to that the slight crunch from the quinoa, a warm hit of cumin spice, protein-rich chickpeas and the salty tang of crumbled feta — and this bowl has it all.
Be sure to rinse quinoa under cold running water beforehand before cooking to get rid of the bitter, soapy coating called saponin (seriously, the water will develop a lather when you rinse the quinoa).
It’s a compound found naturally on quinoa, but in addition to an unpleasant taste, the compound is known to cause digestive issues in people with sensitive stomachs, so give the seeds a good rinse just in case.
For a vegan version, substitute the butter with the same amount of canola or vegetable oil and replace the feta with diced avocado and a sprinkling of salt to get that fatty, salty, creamy texture.
Warm Quinoa, Mushroom And Orange Salad
3 Star Tested
1 medium- sized naval orange
1/2 cup (125 mL) dried quinoa, rinsed and drained
1 cup (250 mL) no salt-added chicken or vegetable broth
1/4 tsp (1 mL) kosher salt, plus more to taste
1/2 tsp (2 mL) black pepper, plus more to taste
1 tbsp (15 mL) unsalted butter 6 large cremini mushrooms, thinly sliced
1/2 tsp (2 mL) ground cumin
1/2 cup (125 mL) canned chickpeas, drained and rinsed
2 tbsp (30 mL) crumbled feta Make orange segments by slicing off top and bottom ends of fruit with a small, sharp knife, exposing flesh. Stand orange on flat end. Working from top to bottom, slice off peel and pith to expose flesh, following contours of orange while cutting downward. Continue around fruit, removing as much pith and membrane as possible. Holding fruit in one hand over a bowl to catch juices, carefully cut out segments between membrane. Squeeze any remaining juice from membranes into bowl. Reserve segments and juice. Discard membranes.
In a small saucepan, add quinoa and broth. Add salt and pepper. Stir. Cover with lid. Bring to a boil over mediumhigh heat. Turn heat down to a gentle simmer. Cook until liquid is mostly absorbed and quinoa is tender, about 8 to 10 minutes. Remove lid, fluff with fork and remove from heat. Set aside.
While quinoa is cooking, in a mediumsized saucepan over medium heat melt butter until it starts to bubble. Add sliced mushrooms. Stir in cumin. Sauté until mushrooms are golden-brown, about 6 to 8 minutes. Add chickpeas and toss until warm, about 2 minutes. Toss in cooked quinoa. Taste and season with salt and pepper to taste.
Remove from heat. Toss in orange segments and reserved juice. Transfer to a serving bowl and sprinkle feta on top. Serve warm or chilled.
Makes 1 serving.