{"id":3506,"date":"2022-02-05T12:22:14","date_gmt":"2022-02-05T12:22:14","guid":{"rendered":"https:\/\/theflamingohiker.com\/?p=3506"},"modified":"2022-02-05T12:22:20","modified_gmt":"2022-02-05T12:22:20","slug":"garlic-and-mushroom-quinoa-recipe","status":"publish","type":"post","link":"https:\/\/theflamingohiker.com\/fr\/garlic-and-mushroom-quinoa-recipe\/","title":{"rendered":"Garlic Mushroom Quinoa Recipe: A Warm Salad For A Cold Day Hike"},"content":{"rendered":"

Hot or cold? Well if it is cold outside, you might want a warm lunch on the trails. No need to wait for summer to enjoy some quinoa, it can be eaten warm too! So if you are a quinoa lover (and a winter hike lover too), then this garlic and mushroom quinoa recipe is what you need for your next hiking lunch. <\/em><\/p>\n\n\n\n\n\n\n\n

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As much as being stuck inside during lockdown have been hard on all of us, outdoor enthusiasts, it also has been the time for me to experiment with some vegetarian recipes. I used to cook this warm garlic and mushroom quinoa salad while working from home, and recently tested it on the trails. The result? Well, it made it to the blog, so it means it is perfect for a hiking lunch! <\/p>\n\n\n\n

Want to do my garlic and mushroom warm quinoa salad on your next hike? Follow my recipe below. <\/p>\n\n\n\n

What is Inside the Garlic Mushroom Quinoa Recipe<\/h2>\n\n\n\n
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Before we dive into the actual recipe let’s take a closer look at what makes this recipe and why is in it for us hikers. <\/p>\n\n\n\n

What is quinoa?<\/h3>\n\n\n\n

Quinoa is a pseudocereal, growing on a plant cultivated in crops for its edible seed. Originally from Chile, quinoa was primarily used to feed livestock. It started being used for human consumption around 3000 to 4000 years ago<\/a>. Whilst quinoa has disappeared from Chile, Peru is now the world number one producer of quinoa. However, it is not the only country in the game as the demand for healthier food increases. The production was introduced in the USA, in Colorado in 1983 and it is now also grown in Idaho. Similarly, many European countries have managed to grow quinoa and export it. <\/p>\n\n\n\n

The ingredients<\/h3>\n\n\n\n
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Quinoa<\/strong>: Rich in anti-inflammatory phytonutrients<\/a> important to health, quinoa is considered a superfood. High in fibre, it is used in many weight management programs as it gives you a sensation of fullness. This is ideal for us hikers as we cannot afford to feel hungry all the time when on the trails. Quinoa is also gluten-free, so perfect for those suffering from celiac disease. <\/p>\n\n\n\n

Garlic<\/strong>: Mentioned for its medicinal properties in ancient texts from Egypt, India or China, garlic contains allicin, a compound that helps fight inflammations and protect the cells from the damages caused by the free radicals. Studies from Emory University School of Medicine<\/a> suggest that garlic helps fight heart disease <\/p>\n\n\n\n

Mushrooms<\/strong>: They taste good in salads as a topping, as a sauce for a meaty dish or as a side but equally they are packed with health benefits. They contain potassium which helps reduce blood pressure and vitamin D, which is essential to bone and muscle health. Perfect for hikers! Finally, mushrooms are a source of fibre to reduce the sensation of hunger and antioxidant to protect the cells from the damages of the free radicals. <\/p>\n\n\n\n

My tips<\/h3>\n\n\n\n

Hot or cold?<\/strong><\/p>\n\n\n\n

Well, that depends on your taste. Quinoa can be eaten hot or cold, even though it is more common to find cold quinoa salad. As for the mushrooms, once cooked they can also be enjoyed cold. <\/p>\n\n\n\n

Personally, I prefer warm quinoa salad, and even more when the temperatures outside drop. And the cheese only melts when the quinoa is hot anyway. Oops! Did I say cheese? <\/p>\n\n\n\n

Cheese or no cheese?<\/strong><\/p>\n\n\n\n

If you are vegan, you can keep this part because it won’t apply to you, unless of course, you want to add some vegan cheese to the mix. <\/p>\n\n\n\n

For my part, I find that the mushroom and garlic quinoa salad recipe is missing something: a topping! I add shredded parmesan right at the end, just before closing the insulated food flask and put it away in my backpack. Once we get to lunch break, the cheese has melted with the quinoa and the mushrooms, giving it a smooth and creamy taste. It is delicious!<\/p>\n\n\n\n

Conservation and Transport<\/strong><\/p>\n\n\n\n

If you cooked too much garlic and mushroom quinoa salad, don’t worry. You can keep it in the fridge for up to 4 days without mixing it with the cheese. You can reheat it in the microwave and sprinkle shredded parmesan on top once it is warm. <\/p>\n\n\n\n

To carry the warm quinoa salad on the trails and more importantly to keep it warm, use an insulated food flask. I personally use the Thermos Stainless King Food Jar. The tip is to fill it with boiling water the evening before the hike and leave it overnight. In the morning, empty the jar and fill it with your food. To learn more tips about the Thermos food jar, read my review ici<\/a>. <\/p>\n\n\n\n

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The Garlic And Mushroom Quinoa Recipe<\/h2>\n\n\n\n

Let’s dive into the real things now and get to work with the step by step recipe for the garlic and mushroom quinoa salad. <\/p>\n\n\n

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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Imprimer la recette<\/a>\n\t\n \n<\/div>\n
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Temps de pr\u00e9paration <\/span>20 minutes<\/span><\/span> min<\/span><\/span><\/div>
Temps de cuisson <\/span>30 minutes<\/span><\/span> min<\/span><\/span><\/div><\/div>\n
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Type de plat <\/span>lunch, Side Dish, Starter<\/span><\/div>
Cuisine <\/span>continental, salad<\/span><\/div><\/div>\n <\/div>\n
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Portions <\/span>2<\/span> people<\/span><\/span><\/div>
Calories <\/span>444<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n

Equipment
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