The Pioneer Woman Tasty Kitchen
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Quinoa with Mushrooms

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Level: Easy

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Description

This Quinoa with Mushrooms and Asian flavors is both vegan and gluten free. Only 30 minutes start to finish makes for the perfect meal

Ingredients

  • FOR THE QUINOA:
  • ½ Tablespoons Sesame Oil
  • 3 cloves Garlic, Minced
  • 1 cup Quinoa, Rinsed And Drained
  • 2 cups Chicken Or Vegetable Broth
  • 2 Tablespoons Olive Oil
  • 3-½ ounces, weight Shiitake Mushrooms, Sliced
  • 4 ounces, weight Oyster Mushrooms, Sliced
  • 8 ounces, weight Baby Bella Mushrooms, Sliced
  • 1 clove Garlic, Minced
  • 6 whole Green Onions, Sliced
  • 2 Tablespoons Sesame Seeds
  • FOR THE DRESSING:
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Sesame Oil
  • 1 Tablespoon Gluten Free Tamari

Preparation

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.

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