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Garlic and parsley make this easy dish full of flavor.
1. Peel the garlic. Pick the parsley leaves off of the stems. Place both in the bowl of a food processor and process until finely chopped. Peel and cut the onions into quarters. Add them to the food processor and process until finely chopped. Don’t over-process, or it will become liquid! If a few pieces of onion are only roughly chopped, it’s okay.
2. Rinse and slice the mushrooms.
3. In a large skillet over medium heat, heat the olive oil. Add the ‘persillade’ (onions/garlic/parsley) and sauté for 5 minutes, until it has reduced a bit. Add the mushrooms and sauté for 5 more minutes, stirring regularly. Finally, add the quinoa, Worcestershire sauce (if using), and salt and pepper to taste. Stir well and cook for 10 minutes. Add the lemon juice at the end, stir well and serve warm.
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!