Quinoa and Talegio with mushrooms

Quinoa and Talegio with mushrooms

A while ago I bought some red quinoa just out of curiosity and finally I found a recipe to try it. It's very rich due to the chesse. The slightly nutty flavour of the quinoa goes well with the earthiness of the mushrooms.

Quinoa and Talegio with mushrooms

Adapted from Super Natural Cooking by Heidi Swanson


olive oil
1 clove garlic, minced
1 small onion, chopped
1 cup quinoa *
white wine
1 tsp salt
1 1/2 cups water
1/2 tsp red paprika, ground
250 g mushrooms, cleaned and sliced
black pepper
100 g Talegio cheese, grated or cubed **

* Used red quinoa which seem to require a bit more cooking time.

** Grating Talegio is possible but a bit messy, because the cheese is quite soft.
Depending on the cheese you are using, it could be easier to just dice it. The original recipe uses Crescenza.


Heat some olive oil in a skillet, add the garlic and onion and fry until the onion turns translucent. Deglaze with some white wine, add the quinoa and salt. Cook until the alcohol has evaporated. Add the water and simmer on low heat with a lid on for about 25 minutes, until the quinoa is tender.

Meanwhile, heat some more olive oil in a skillet, add the red paprika, fry until fragrant. Add the mushrooms and fry on medium-high heat until they turn brown and tender.

Drain any excess liquid from the quinoa and stir in the cheese.


Jeanne said...

Cheese sounds like the perfect complement to quinoa!

Elle said...

Mmm...perfect for the autumn. Can you taste the wine after it cooks?

Andreas said...

Elle, I wouldn't say you can taste the wine in the final dish. I will just add a little bit of acidity but not much. One could just as well use water or some stock.

Andreas said...

Of course "It" not "I". ;)

Heide said...

Great recipe. Where can you find Telegio cheese?

Andreas said...

Heide, I bought the Talegio at my local organic health food store.