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Homemade Asian Toasted Quinoa with Mushrooms photo

Asian Toasted Quinoa with Mushrooms

A savory, sesame-scented quinoa tossed with a mix of sautéed mushrooms and green onions for a hearty vegetarian main or side.
Print Recipe Save it
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4 servings

Equipment

  • Medium Saucepan
  • Large skillet or frying pan
  • Measuring cups and spoons
  • Knife
  • Cutting Board
  • Spatula or wooden spoon

Ingredients
  

  • 4 cloves garlic minced
  • 2 tsp toasted sesame oil
  • 1 cup white quinoa uncooked, rinsed and drained
  • 1 3/4 cups vegetable broth
  • 16 oz mixed mushrooms shiitake, portobello, and cremini, sliced or halved
  • 6 green onions sliced
  • 2-3 Tbsp sesame seeds
  • 1 Tbsp tamari or soy sauce, plus more to taste

Instructions
 

  • Mince the garlic. Rinse and drain the quinoa thoroughly.
  • In a medium saucepan over medium heat, warm 2 tsp toasted sesame oil. Add the minced garlic and the rinsed quinoa and toast, stirring frequently, for 3–4 minutes until the quinoa is fragrant and lightly golden.
  • Carefully add 1 3/4 cups vegetable broth, increase heat to high and bring to a boil. Reduce heat to low, cover, and simmer for 15–20 minutes until the quinoa is tender and liquid is absorbed. Remove from heat and let sit covered for a few minutes, then fluff with a fork.
  • While the quinoa cooks, slice or halve the mushrooms and slice the green onions.
  • Heat a large skillet over medium. For an oil-free method, use a splash of vegetable broth or water; otherwise add a little sesame oil. Sauté the shiitake mushrooms for 5–6 minutes until softened, then remove them from the pan.
  • Sauté the portobello mushrooms, then the cremini mushrooms in the same pan, adjusting time as needed so each variety is cooked through. (You may cook all together if preferred.)
  • Return all cooked mushrooms to the large pan. Add the cooked quinoa, sliced green onions, 2–3 Tbsp sesame seeds, and 1 Tbsp tamari. Stir and sauté together for 1–2 minutes to combine and heat through.
  • Taste and add more tamari if desired. Serve sprinkled with additional sesame seeds if you like.

Notes

  • I use 5–6 oz each of shiitake, portobello, and cremini mushrooms.
  • Other mushrooms like oyster, button, chanterelle, or enoki also work.
  • Serves about 4 as a main or 6–8 as a side; yields about 5 cups.
  • Use tamari to keep the recipe gluten-free.
  • Recipe adapted from Avocado Pesto.