QUINOA-Lemon Rosemary Quinoa with Fiddleheads & Mushrooms
By Unblond1
18/05/15 - I fully intended to make this but I ran out of steam. It should be good with another veg, though, if fiddleheads are out of season before i get to make this.
- 3
Ingredients
- 1/2 cup white quinoa
- 8 ounces fiddleheads, cleaned
- 2 ounces pancetta, diced (my addition)
- 4 ounces mushrooms (I used portobello), chopped
- 2 cloves of garlic, minced
- 1 tablespoons fresh rosemary, finely chopped
- 1 tablespoon olive oil
- Juice and zest of 1 lemon
- 1/2 teaspoon red pepper flakes
- Salt & pepper to taste
- freshly grated parmigiano reggiano or pecorino romano to serve
- drizzle of best olive oil to serve
Preparation
Step 1
Cook quinoa in the rice cooker using broth and a pinch of salt. Fluff with paddle when done and set aside until dinner. If making ahead, refrigerate and warm in a non-stick frying pan in a tiny bit of oil to serve.
Blanch or steam the fiddleheads for 5 minutes then drain.
Heat a non-stick skillet over medium high heat and add the pancetta and cook until crispy. Remove and drain on paper towels, wiping out the pan. Heat the olive oil on medium high, add the garlic and mushrooms and saute for 3 minutes until the mushrooms begin to soften. Add the fiddleheads and the rosemary, sprinkle with salt and pepper, and continue to saute for another 5 minutes, until the veggies are completely softened.
Transfer the warmed quinoa to a medium mixing bowl. Add the lemon zest and juice (tasting after the first half of lemon juice), the cooked pancetta and the pepper flakes. Toss to combine. Sprinkle with a bit more salt and pepper to taste. Plate and top with the fiddlehead mixture, cheese and a drizzle of best olive oil.
Serve leftovers as a cold side or in a wrap with some greens.
Nutrition Facts
3 Servings
Calories 268.6
Total Fat 13.0 g
Saturated Fat 3.6 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 3.3 g
Cholesterol 17.3 mg
Sodium 190.8 mg
Potassium 149.9 mg
Total Carbohydrate 26.9 g
Dietary Fiber 4.0 g
Sugars 1.1 g
Protein 13.8 g