Your Life A to Z Recipe: Thursday, November 27th, 2014 Quinoa with Black Beans, Thyme & Shiitake Mushrooms By Chef Chuck Wiley

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Quinoa with Black Beans, Thyme & Shiitake Mushrooms
Yield:    4-6 servings                            

3/4 cup        Quinoa
1-1/2 cups         Water
2 Tbsp.        Olive oil
½ each        Onion, diced
2 cloves         Garlic, chopped
½ lb.            Shiitake mushrooms, washed and sliced
1 each            Yellow bell pepper, diced
To taste        Coriander, toasted and freshly ground
To taste        Kosher salt & freshly ground black pepper
½ bunch        Red Chard, cut in bite size pieces (2 cups) substitute spinach or kale
As needed        Water or vegetable stock
2 cups            Cooked black beans (or one 15 oz can; drained)
1 tsp.            Fresh thyme
1 each            Lemon, juice and zest
1 large            Tomato, diced
¼ cup            Hazelnuts, toasted and coarsely chopped
1/4 cup        Parmigiano-Reggiano, shaved
            

1.    Combine the quinoa and water in a 2 qt. saucepan. Bring to a boil, lower heat to a simmer, cover and cook on low for 1/2 hour; set aside. (*you can also use a rice cooker)

2.    Heat a large sauté pan over medium heat and add 1 Tbsp of the olive oil. Add onion and cook until onion is caramelized then add garlic, mushrooms, bell pepper and coriander; season with salt and pepper, lower heat and cook until mushrooms are cooked through (approx. 5 minutes). Add quinoa; adjust heat to a simmer.

3.    Add chard and additional water or stock if needed; cover cook until chard is wilted. Stir in the black beans, thyme and lemon zest; warm through. Check seasoning and transfer to a serving bowl.

4.    Toss the tomatoes with a little of the reserved lemon juice and remaining olive oil; season with salt and pepper and mound on top of the quinoa. Sprinkle with hazelnuts and parmesan.


Note: A little parsley is great in the tomato mixture if you have some in the garden.