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!

 

 

Chicken.

Steak.

Rice.

 

 

 

Cereal.

 

 

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.

 

 

 

 

 

 

 

Enjoy!

 

 

 

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.