Roasted Mushroom Beans Quinoa Feta Recipe
Thu 27th, Aug, 2015
Morning beach cottage ladies of the internet, I’m home here today with a sickly younger kiddo, so having a day in the house, catching up on, well, just about everything to be honest…floristry homework, work, oh and let us not mention the other kind of work – housework, because for sure it seems no-one else has been doing it around here…
I have here today a lovely recipe…to be quite honest I haven’t been doing too much cooking lately (actually scrub that I have been cooking every night as usual, what I should say is that I have not been trying any new recipes and have heavily relied lately on the 4 or 5 or so recipes that are so ingrained in our family life that now, even The Teenagers can make them), because when one doesn’t have a kitchen for a few weeks and when one has one tap and when one has just so much dust everywhere, cooking really isn’t that attractive.
Last week though things improved and I wanted to try out this recipe for pan-fried mushrooms and beans with quinoa – I saw it floating around on Pinterest (find me over here - if you like white you’ll be happy, but be warned you may be a while…Pinterest is like some vortex you fall down in for at least 2 hours, only to re-emerge wishing you never had to and that your life really was like that) and thought it looked firstly very tasty (love mushrooms) secondly pretty healthy and thirdly as I am on a massive Muffin Top Reducing Mission (failing so far, very disgruntled as am starving most of the time) I thought it would be really filling and not like eating rabbit food.
I did not, however, like the idea of pan-frying it all – standing over a pan has always seemed like way too much effort for me…I know, I know…it sounds all trendy and fancy doesn’t it ‘pan-fried-caught-in-the-spring-fed-waters-of-outer-mongolia-by-an-organic-fisherman’ and it always makes me laugh when you see it in a restaurant or in a recipe book, because, really, it’s like why is pan-fried so amazing?? – surely you just put something in a frying pan and let it fry… you know like a good old fry-up English breakfast (which btw I have never seen described as ‘pan-fried-bacon’).
I also saw it labelled as ‘slow-cooked’ – ahhhhhh the ‘slow cooking movement’ whereupon us mortals who cook our food, you know, regularly, are bamboozled with scary scenes which look down on a perfectly styled to within an inch of its life table and lots of creepy white hands are placed just so pretending to eat the food and another white hand is paused halfway to mouth with a glass full of organic ginger beer…carefully curated slow food that indeed is slow because it’s taken most of the day to create the scene (complete with long trestle tables, hipster beards and bow-ties) and certainly does not include feeding hairy teenagers who have just got in from soccer practice and are a little bit smelly and definitely covered in mud.
Anyway, so yes, my idea of slow-cooking is either popping something in the slow-cooker and getting on with my day, or in this case, popping it in the oven and getting in the bath (though not at the moment, but it won’t be long). And so I thought I’d love the recipe, but I would throw it in the oven and see how it turned out.
Well, as anything that makes it onto this blog, it’s a keeper, I’ve made it a few times, added a few things and here we are – super easy and if you can open a packet and put things onto a roasting tray and then go and get in the bath, well you can do it. The only slightly tedious thing is the quinoa – I don’t know what it is with this stuff but it has that errr about it that it is a pain in the neck, which is completely untrue and quite the opposite. Shove some into a pan, add double that amount in water, turn it on, put on a lid and wait…really not that hard…I think it’s the name, the spelling and the pronunciation that puts one off – it has the air of faff around it, but it couldn’t be further from the truth (and you look all fancy and together when you use it which is always a really good thing to have up your sleeve).
Mushroom, Green Bean, Spinach, Quinoa and Feta Recipe
2 large handfuls baby spinach
1/3 pack feta cheese crumbled
a couple of spring onions chopped
2 cloves garlic very finely chopped
4 cups sliced mushrooms (I used 1 pre-packed carton)
4 cups green beans (I used pre-packed bag)
2 tbsp olive oil
1/2 cup quinoa cooked
1. add beans, mushrooms, onions and garlic to a roasting tray, drizzle with oil and roast 15 mins 200C
2. add feta cheese, quinoa and spinach leaves and pop back in oven for a couple of minutes
3. remove to plate and squeeze on lemon juice and salt and pepper to taste
notes** I made double of this the second time (feeding 5 as a large side ), this amount feeds 2 as a lunch, packs quite nicely the night before to take to school/work for lunch, very nice as a side-dish to roast chicken pieces (just shove those in the oven a bit earlier)
Let me know if you try it.