Needing a quick and easy dinner this evening, my husband was going to make mushroom soup and tuna over rice. Growing up this was a favorite comfort meal in my family so, simple as it is, I was more than ready for dinnertime. As he made the mushroom soup, he discovered we had finished the last of our rice. I recommended he use the quinoa I had picked up a few weeks ago, and with skepticism, he went for it. This is the beginning of a new favorite comfort dish – Mushroom, Tuna, and Broccoli Quinoa.
One child gave it a taste, decided she didn’t want it, and then after discovering there were no other dinner options, which you would think she would already realize after 6 years, ate a few more bites and proclaimed, “There better be more because I want seconds.” The other two were won over at first bite, as was my husband. I’m not sure tuna and rice will be making a comeback for a while.
Creamy and full of fresh broccoli and meaty mushrooms, my kids have found a love for a new meal and a new food item, quinoa – even my pickiest eater. I can’t argue with that when studies are reporting that quinoa is full of phytonutrients and heart healthy fats. Is quinoa a fad trend or will it hold firm for the foreseeable future? I don’t know but it’s safe to say it will be added to our favorite rice, potatoes, and pasta lineup.
Mushroom, Broccoli and Tuna Quinoa
- Yield: 4 servings 1x
- 1 cup quinoa, prepared per instructions on package
- 2 – 5 oz. cans of tuna, drained
- 1 recipe gluten-free mushroom soup (we didn’t chop the mushrooms as fine as usual and added 1 extra cup milk, 1 extra Tablespoon cornstarch, and 1 extra Tablespoon butter)
- 1 medium head fresh broccoli, finely chopped and lightly steamed or 2 cups frozen broccoli
- Salt and pepper to taste
- Mix together all ingredients and heat.
I’m looking for new ways to make quinoa since this meal was such a hit in our house.
What ways do you recommend serving quinoa?