Stop The Presses.


I am finally posting a healthy recipe.

I know, what has gotten into me? Strange.



I like to make Carmelized Onion and Portobella Quinoa.


I also like to pronouce quinoa, KEEEE-KNOOOW-AHHH.


I mean who would name something as such, and have it pronounced so oddly?


Trader Joe’s quinoa – yum!














Ok – to be honest, this is BEST when made with butter and olive oil. But we can’t be gluttonous ALL the time, can we?



So with my tail between my legs, I use Butter flavored Pam. 




Baby Bellas work best, since you are just going to chop them up.










My dad doesn’t eat mushrooms. He always says they are not a food, they are a fungus.



He is right.




My quinoa in my pink measuring cup. 










Can you tell I found my macro button on my camera? I don’t even know what it does, but I found it.




 This is a quick side dish, which is why I like to make it. 









The quinoa cooks quickly, within 15 minutes.




I used to hate onions. Really despise them.









But I’ve been making carmelized onions almost everyday for my husband, and I’ve really started to enjoy them.



He wants carmelized onions with everything!












Ok, not really on that last one.



 I don’t dice the onion, as I find it is TOO small and gets lost.









Instead I prefer to chop it into small slivers. I wonder what Rachael Ray would think of that?





I also give the mushrooms a rough chop.









 Throw ’em in the skillet sprayed with butter flavored Pam, on low-medium heat.









We want them to carmelize, not burn.


I’m still trying to teach my husband that theory. About everything that goes in a skillet.





See that steam?












After about 20 minutes on low-medium heat:









I really want to gobble that up. With a steak. And mashed potatoes!




The quinoa is so fluffy and pretty.










 You can even serve it like this.











I think it looks delicious this way.


The carmelized veggies really bring out the nutty flavor of the quinoa.



The finished product.













Carmelized Onion and Portobella Quinoa

1 cup quinoa

1/2 large, sweet onion, chopped

1 cup chopped baby portobella mushrooms

Butter flavored Pam, or 1 tablespoon olive oil.


Add onions and mushrooms to skillet sprayed with Pam. Cook on low-medium heat, stirring occasionally for about 20 minutes, or until veggies are carmelized.

Prepare quinoa according to instructions.  When finished, mix with onions and mushrooms. Serve hot or cold.

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9 Responses to “Stop The Presses.”

  1. #
    Jennifer (Running With Cake) — September 21, 2009 @ 4:06 pm

    Oh my gosh!! I love this very simple recipe! I am a sucker for grilled/sauteed onions, love when they get caramelized! Have you ever tried making the quinoa with vegetable or chicken broth? That’s what I usually do and it’s lovely either plain or with veggies!


  2. #
    whitney — September 21, 2009 @ 4:48 pm

    this recipe sounds so yummy and EASY! i loveee quinoa- so yummy and good for you! thanks for sharing!!!! can’t wait to try it…


  3. #
    DiningAndDishing — September 21, 2009 @ 5:05 pm

    This recipe looks great! Mushrooms are one of my absolute favorite foods, so I think I would love this. I’ll have to try it soon! I also pronouce quinoa the wrong way :O).

    – Beth @ http://www.DiningAndDishing.com


  4. #
    lowandbhold — September 21, 2009 @ 5:09 pm

    Haha, I used to pronounce quinoa like that too. It just makes more sense.

    And I agree with your dad, I don’t eat funus. The dish looks awesome though!


  5. #
    Amanda — September 21, 2009 @ 5:14 pm

    Wow. I think you have performed a miracle. I do not like Keyknowya. (Quinoa) I do not like mushrooms. I do not like onions.

    But you made it look good! :)

    My hubby would LOVE this.

    But then I’d have to cook mushrooms. Uck.

    You are so funny… I giggled all through this post!



  6. #
    Kelly — September 24, 2009 @ 2:21 pm

    i had no idea you loved to cook so much! you sound so fancy! i wish i knew how to throw things together. since i wanted to be a pastry chef, i live for recipes, and can’t come up with stuff on my own. maybe you need to come live with me for a week! :o)

    oh and the macro setting on your camera allows you to take those up-close pictures without it turning out blurry. try taking one of your rings, it’ll look like a professional did it!


  7. #
    Kelly — September 24, 2009 @ 2:21 pm

    crap i did my smiley face again, haha such a hard habit to break!


  8. #
    Hannah — February 4, 2011 @ 2:41 am

    I made this tonight but added some roasted garlic and it was great! And pretty healthy which cancels out the pound of reese’s cups I ate earlier. Scientific fact.


  9. #
    Jessica — September 21, 2009 @ 5:37 pm

    Hehe thanks so much! I have a hard time liking any veggie, but cooking these for my hubby made me take a likin’ to them. :)


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