Paleo Vegeo Mediterranean Mushrooms and Quinoa
I saw a recipe on Live Well Network that I had to modify…. the Mediterranean Chicken with Quinoa and I changed it up to a Paleo Vegeo Mediterranean Mushrooms and Quinoa. The original really looked amazing, as you can see, but we don’t use chicken or regular cheese in this household. Now if you have a raw cheese, I’ll let you use it, but it has to be raw organic cheese to use instead of using the Daiya cheese.
1 container of sliced bella mushrooms
3 Tbsp. Extra Virgin Olive Oil
3 cloves garlic, pressed or finely chopped
1 medium yellow onion, chopped
3 cans organic diced tomatoes
approx. 1 cup green olives (sliced into thirds)
approx. 1/4 cup white wine
1/2 tsp. oregano
1/8 – 1/4 tsp. ground turmeric (according to your taste preference)
dash black pepper
2 cups Quinoa and 4 cups water
1. Cook the quinoa according to the package.
In large skillet with olive oil, saute garlic, onion and mushrooms. As the mushrooms begin to cook, they will express liquid; continue to cook until the liquid is gone and the mushrooms are tender and golden. Sprinkle with black pepper.
2. Add white wine and stir in tomatoes, olives, oregano and turmeric. Cover and simmer on low heat (with the lid vented slightly) for approx. 15 minutes.
3. When quinoa is ready, spoon into serving bowls and top with chicken mixture and serve immediately.
4. If desired sprinkle a little daiya cheese on top.
They say it’s great accompanied with a green salad or a side of steamed broccoli (or both). And like all quinoa dishes, it just gets better the next day. Yummy!! I think Joey Fatone has found a new fan with his new show, “A Family Recipe Rocks“.