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This Quinoa with Mushrooms and Asian flavors is both vegan and gluten free. Only 30 minutes start to finish makes for the perfect meal
Heat a pot (make sure it’s one with a lid—you’ll need it in a bit) over medium heat and add 1/2 tablespoon of sesame oil. Add 3 cloves minced garlic and quinoa and stir to combine, then cook for 3-4 minutes, stirring occasionally, until quinoa is lightly toasted.
Add in broth, increase heat to high, bringing to a boil. Then, reduce heat and simmer, covered for 15 minute or until broth is absorbed and quinoa is fluffy.
In a separate pan heat 1/2 tablespoon olive oil over medium heat and add shiitakes. Cook for a few minutes, stirring occasionally then remove mushrooms from the pan and set them aside. To the pan add another 1/2 tablespoon olive oil and add oyster mushrooms, cook for a few minutes until softened and the moisture is cooked out of them, then remove them from the pan and set them aside.
To the pan add another 1/2 tablespoon olive oil and add baby bella mushrooms and cook for a few minutes, stirring occasionally. Add 1 clove minced garlic and continue to cook with the mushrooms 1 minute. Add all the other mushrooms to the pan to combine.
Whisk dressing ingredients in a separate bowl.
Combine mushrooms, quinoa, dressing, and green onions in a large bowl. Serve sprinkled with sesame seeds.
This recipe is adapted from How Sweet Eat Is.
Serve with brown rice, jasmine rice or any type of noodle: rice noodles, mung bean noodles (which are gluten free), soba noodles, ramen (without the seasoning packet)—I have even used regular pasta in a pinch. Use whatever you have on hand. I made this version completely vegetarian (even vegan) but it would be delicious with grilled shrimp, sliced chicken, or beef.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!