Quinoa & Shiitakes: A Match Made In An Envelope

An Elegant Vegetarian Feast:
I was recipe testing a ‘No Pot Meal’ for LearnVest.com a couple of nights ago. The concept: healthy, quick, and tasty meals with minimal cleanup. I focused on Fish en Papillote because it has always been a favored preparation; it’s ‘clean’ and no additional fat is required. The steaming effect yields an aromatic, pure dish that looks great. As I was writing the text, I realized that I could put my beloved quinoa into the parchment along with some mushrooms to render a moist and earthy entree. Here’s the delicous vegetarian melange I enjoyed later that night for dinner:

This is a fierce combination!A BIG handful of spinach, chopped
3/4 cup cooked quinoa
6 shiitakes, stems saved for stock, thickly sliced
8 snow peas, sliced into thirds
1/4 red pepper, sliced
1 tsp ginger, minced
1 Tbsp jalepeno, minced
a dash of Bragg’s
1 Tbsp sherry

Take a 16 inch piece of parchment paper, fold it in half, and cut it into a heart shape. Open the halves and layer the ingredients, in order, onto one half of the heart. When you’ve top the ingredients with the sherry, fold the second half of the heart over the first.
Start at the inside of the halved heart: fold the parchment seam over to begin to create a seal. Keep folding the parchment over onto itself, snuggly sealing the food inside. At the tail end, wrap the point under the package, lay the parchment onto a cookie sheet and pop it into a 450F oven for 10 minutes.

This entry was posted in The Home Kitchen and tagged , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *