Lemon Rosemary Quinoa with Fiddleheads and Mushrooms
Quick and easy to make, Lemon Rosemary Quinoa with Fiddleheads and Mushrooms brings all of my favorite things together in one simple dish. Local veggies, fresh herbs, bright citrus flavors, and quinoa.
Servings: 4
Calories: 246kcal
Ingredients
- 1 cup quinoa
- 1 pound fiddleheads , stems removed
- 1/2 pound mushrooms (we used shitake), chopped
- 4 cloves of garlic , minced
- 2 tablespoons fresh rosemary , finely chopped (about 2 - 3 sprigs)
- 1 tablespoon olive oil
- Juice of 1 lemon
- Zest of 1 lemon
- 1 teaspoon red pepper flakes (omit if you don't like spicy food)
- Salt & pepper to taste
Instructions
- Place the quinoa and 2 cups of water in a small sauce pan and bring to a boil. When boiling, cover the pot and reduce to a simmer for 8 - 10 minutes. Once all the water has been absorbed, remove the pan from the heat and keep covered for another 5 minutes.
- While the quinoa is cooking, prepare your veggies. First, steam the fiddleheads in a saute pan. Add a touch of water (1/4 cup tops) to the pan and cover to steam for 5 minutes. Remove the fiddleheads and return the pan to the stove.
- 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, sprinkle with salt and pepper, and continue to saute for another 5 minutes, until the veggies are completely softened.
- Transfer the cooked quinoa to a medium mixing bowl. Add sauteed veggies, fresh herbs, lemon zest and juice, pepper flakes. Toss to combine. Sprinkle with a bit more salt and pepper to taste.
- Serve warm or as a cold side. Make sure to enjoy the sunshine!
Nutrition
Calories: 246kcal | Carbohydrates: 37g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 15mg | Potassium: 868mg | Fiber: 4g | Sugar: 1g | Vitamin A: 4285IU | Vitamin C: 33mg | Calcium: 68mg | Iron: 4mg