Warm and Cozy Fall Ideas for Dinner
I love fall for so many reasons. The weather is beautiful, the streets are picturesque, full of colorful dried leaves, the chill is out in the air, with a tinge of warmth – it’s all stunning. As much as I love heading for nature trails, the nights are all about tucking inside my cozy home and gorging on good, healthy food.
And that’s precisely where my craze for fall recipes began! The health freak in me keeps looking out for warm and cozy fall ideas for dinner. Even more, I absolutely love experimenting with the fall produce; it’s so vibrant and gives you so many options to cook up a sumptuous meal!
Trust me, the produce offers so much – from sweet, savory, spicy, sour to bland ingredients, you have it all. I make it a point to use these ingredients for healthy easy dinner recipe ideas. And since my cooking experiments are successful, I cannot wait to share them with you!
And that’s why I have picked out my all-time fall favorite recipe, Mushrooms with Herbed Quinoa, to share with you today. If you’re looking for healthy easy dinner recipe ideas for the family, this is it – I’m sure you and everyone in your family will go ‘yummy in my tummy’ over this one!
So here we go, with the benefits of the star ingredient of today’s recipe – Mushrooms!
Most people aren’t fond of mushrooms – their gooey structure and the fact that they’re a type of fungi turns them off. But I’m here to change that notion! While not all mushrooms are fit for consumption (quite a few breeds are poisonous), the ones that are safe to eat and are an absolute delight!
Mushrooms have an inherent taste, allowing you to add extra flavor to your food without sodium or fat. Since they’re loaded with antioxidants, mushrooms protect your body from harmful free radicals. Not only do they work to keep you safe from a whole lot of lifestyle ailments, but they also contribute to strengthening your immunity system.
If you strongly believe in the beauty that comes from within, mushrooms are what you should consume often! Full of vitamin B, mushrooms protect your body against damage from aging. You will also have healthy, glowing skin!
For those suffering from digestion or constipation issues, get yourself a bowl full of mushrooms right away! Mushrooms are loaded with beta-glucan, which is the best kind of soluble dietary fiber. It boosts your digestive system and also regulates cholesterol and blood sugar levels in your body.
The copper content in mushrooms improves the production of red blood cells in your body. A bowl of cooked mushrooms ensures you have one-third of the daily recommended amount of copper in your body.
After knowing these benefits, I’m sure you must now be waiting to include mushrooms in your diet on a regular basis. For starters, let’s try out this lip-smacking healthy, easy dinner recipe for beginners:
Oh love, are you also crazy about mushrooms? Try this one out, it’s my Fall-Winter favorite!
- 16 oz Baby Bella mushrooms or the equivalent of Trader Joe’s Frozen mushrooms.
- 1 cup Organic Quinoa rinsed in a fine-mesh colander
- 2 cups water
- 1/2 cup vegan parmesan cheese
- 1/4 cup parsley chopped, divided
- 1/4 cup green onions thinly sliced, green parts only
- 1 clove garlic pressed or minced (or 1 tsp fo precut garlic for TJ’s)
- 1/4 tsp Pink Himlayan Salt
- ½ tsp Extra Virgin Olive Oil
- 2 tsp lemon juice to taste
- 1 pinch Freshly ground black pepper to taste
- 2 tbsp toasted pumpkin seeds
- Cook the quinoa: Combine the rinsed quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 to 20 minutes. Reduce heat as time goes on to maintain a gentle simmer.
- Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. Then, remove the lid and fluff the quinoa with a fork. Add the Parmesan, most of the parsley (reserve about 1 tablespoon for garnish), green onions, garlic, salt, and olive oil. Stir to combine, then add 2 to 3 teaspoons lemon juice to the mixture and black pepper, both to taste.
- Meanwhile, if using fresh mushrooms, quarter the large mushrooms, halve the medium mushrooms, leave small mushrooms whole and gently saute in a large pan with a bit of EVOO. If using the TJ’s frozen one, prepare as indicated in the package.
- To plate pour the quinoa into a small serving platter or medium serving bowl. Top with the roasted mushrooms and their extra juices, then sprinkle pumpkin seeds and the remaining parsley on top. Finally, finish the dish with a light drizzle of olive oil over the mushrooms.
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