Quinoa with Wild Mushrooms, Wax Beans & Broccoli
You can cook just about anything in a parchment packet, or “en papillote.” The paper seals in the moisture and concentrates the flavors of the ingredients inside. Here, the wild mushrooms, like oysters, shiitakes, and trumpets, turn sweet and earthy when roasted together in the packet with quinoa and other seasonal vegetables. Toasted Marcona almonds from Spain are the perfect crunchy garnish for this wholesome meal.
- 9 To 10 Ounces Broccoli
- 8 Ounces Wild Mushrooms
- 3 Ounces Wax Beans
- 2 Scallions
- 2 Tablespoons Salted Butter
- 1 1/2 Tablespoons Marcona Almonds
- 1 Clove Garlic
- 1 Shallot
- 1/2 Cup Red Quinoa
- 2 Large Sheets Parchment Papers
- 1 Lemon
Cook the quinoa:
Preheat the oven to 425°F. Heat a medium pot of salted water to boiling on high. When it boils, add the quinoa and cook 15 to 17 minutes, or until cooked through. Drain thoroughly.
Prepare your ingredients:
While the quinoa cooks, wash and dry the fresh produce. Take the butter out of the refrigerator to soften. Cut off florets from the head of broccoli. Using a paring knife, peel the outside of the thick stem, then roughly chop the stem. Cut the mushrooms into large chunks. Trim the stems off the wax beans, then cut them into 2-inch lengths on an angle. Slice the scallions on an angle. Roughly chop the Marcona almonds. Peel and mince the garlic, smashing until it resembles a paste. Peel and mince the shallot.
Make the shallot butter:
While the quinoa cooks, make the shallot butter. In a small bowl, combine the butter, garlic paste, and shallot. Season with pepper to taste. Stir until well blended.
Cut out the parchment:
Fold both sheets of parchment paper in half horizontally. With the 2 sheets on top of one another, trace half an oval, then cut along the traced line to make 2 oval-shaped sheets.
Fill and seal the packets:
Place the parchment ovals on a work surface. Divide the drained quinoa between the 2 ovals, placing it on just half the paper. Top the quinoa with the mushrooms, broccoli, wax beans, and dollops of the shallot butter. Drizzle a little olive oil over the filling and season everything with salt and pepper. Fold the other half of parchment over the filling, then crimp the edges to seal the packets by making overlapping folds around the edges.
Roast the packets & enjoy:
Gently transfer the sealed packets to a baking sheet. Roast them in the oven for 15 to 20 minutes, or until the paper browns slightly and the vegetables inside are tender. Carefully open up the packets before serving. Squeeze some lemon juice over the filling. Garnish with the scallions and Marcona almonds. Enjoy!