Ingredients for Mushroom And Quinoa Pie
- Brown Onion
- 2 green onions, chopped
- Garlic Cloves
- 2 tablespoons olive oil
- Brown Button Mushrooms
- Vegetable Stock
- 1 cup pine nuts
- 1 cup quinoa
- Miso
- Arrowroot
- 2 cups water (for quinoa), ¼ cup water (for miso paste)
- ¼ cup chopped fresh parsley
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Mushroom And Quinoa Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Mushroom And Quinoa Pie
- Sauté 1 medium onion, 2 green onions (chopped), and 2 cloves garlic (minced) in 2 tablespoons olive oil for 2 minutes until the onion is translucent.
- Add 1 pound cremini mushrooms (sliced) and sauté for 5 minutes.
- Add 1 ½ cups vegetable stock and ½ cup pine nuts. Bring to a boil.
- Reduce heat and simmer for 30 minutes.
- While the mushrooms simmer, rinse 1 cup quinoa under cold water. Add the rinsed quinoa and 2 cups water to a separate saucepan.
- Bring to a boil, then reduce heat, cover, and cook for 15 minutes or until the quinoa is tender and the water is absorbed.
- Remove from heat.
- Chop the remaining ½ cup pine nuts.
- In a small bowl, whisk together 2 tablespoons white miso paste and 1 tablespoon kuzu powder with ¼ cup water until smooth.
- Pour the miso mixture into the mushroom mixture and stir until slightly thickened.
- Stir in ¼ cup chopped fresh parsley.
- Pour the mushroom mixture into a greased oven-safe dish (approximately 8x8 inches).
- Top with the cooked quinoa and remaining chopped pine nuts.
- Bake in a preheated oven at 160°C (320°F) for 20 minutes.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
16g
Fat
6g
Carbs
11g
