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Tuesday, April 19, 2016

Asian mushroom quinoa

Asian mushroom quinoa

I have had a bag of quinoa just sitting in my cupboard for over a month now.  I got it with good intentions, and I kept putting it on the back burner and made other recipes.  
Today, I was going through my grain box, and there it was, starring at me.  I decided that maybe today was the day.  But what was I going to do with it?  What could I make different from before?
Well, if you have known me for more than 15 minutes, you will know I eat, sleep, dream Asian food.  I have tried to figure out my deep love, and I can't.  
So, the answer for my quinoa today was some kind of Asian twist.  
This is an easy recipe to make.  So I hope you give it a try, and enjoy it as much as I did.

Ingredients:

8 oz. mushrooms, sliced thick
1/2 medium onion, peeled and diced fine
1 tablespoon mirin
2 teaspoons low sodium soy sauce
1 cup quinoa, rinsed and drained
2 cups veggie broth
2 green onions, sliced thin
1 teaspoon sesame seeds

In a medium saute pan, add mushrooms and onions and place on medium heat. Saute for 10 minutes, until the mushrooms have wilted and the onions softened.  
Add the mirin and soy sauce and cook until all the liquid is gone and the mix is dry.
Add the quinoa and stir to mix with the mushrooms.  Add the broth, stir well, and allow to come to a simmer.
When the mix comes to a simmer, reduce the heat to low, and cover.  Let cook for 20 minutes.  NO PEEKING.  
After 20 minutes, remove from heat and with the lid still on, let sit for 5 minutes. 
After 5 minutes, fluff with a fork.
Serve while hot, garnish with green onions and sesame seeds.


I hope you enjoy this recipe.  You could make a meal out of this, add some edamame or some broccoli.

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