Toasted Quinoa with Mushrooms and Asian Flavors

• Vegan
• Gluten free

• Produce

  • 8 oz Baby bella mushrooms
  • 1 clove Garlic
  • 3 Garlic cloves
  • 6 Green onions
  • 4 oz Oyster mushrooms
  • 3 1/2 oz Shiitake mushrooms

• Canned Goods

  • 2 cups Chicken or vegetable broth

• Condiments

  • 1 tbsp Tamari, gluten-free

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 2 tbsp Sesame seeds, Toasted

• Oils & Vinegars

  • 3 tbsp Olive oil
  • 2 1/2 tbsp Sesame oil, toasted

Found on wendypolisi.com

Description

Ingredients

• 1 cup uncooked quinoa, rinsed
• 3 garlic cloves, minced
• ½ tablespoon toasted sesame oil
• 2 cups chicken or vegetable broth
• 3.5 ounces sliced shiitake mushrooms
• 4 ounces sliced oyster mushrooms
• 8 ounces baby bella mushrooms, sliced
• 1-2 tablespoons olive oil
• 1 clove garlic, minced
• 6 green onions, sliced
• 2 tablespoons toasted sesame seeds
• For the dressing:
• 2 tablespoons olive oil
• 2 tablespoon toasted sesame oil
• 1 tablespoon gluten free tamari

Directions

• Heat a pot over medium heat and add ½ 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, reduce heat and simmer, covered for 15 minute or until water is absorbed and quinoa is fluffy.
• In a separate pan heat ½ tablespoon olive oil over medium heat and add shiitakes. Cook for a few minutes, stirring occasionally then remove.
• To the pan add another ½ tablespoon olive oil and add oyster mushrooms, cook for a few minutes. Remove.
• To the pan add another ½ 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 in separate bowl.
• Combine mushrooms, quinoa, dressing, and green onions. Serve sprinkled with sesame seeds.

Nutrition