Wednesday, February 20, 2013

Toasted Asian Quinoa with Mushrooms

This dish was amazing.  I got the recipe over here, and except for using red quinoa, I followed everything to a T.  Oh, and I used all the same kind of mushrooms since they were on sale and I didn't want to buy 2 different kinds.  Oh wait...and I used a red onion because I didn't have scallions on hand.  Guess I stayed true to myself and didn't actually follow the recipe to a T.  Oops.  But it still turned out fantastic!

My only issue with this meal was what to serve it with.  I ended up going with some simply seasoned roasted red potatoes and green beans.  Totally not Asian but it did balance the meal out.  Next time, I think a simple pureed vegetable soup would go really well.

Toasted Asian Quinoa with Mushrooms

  • 1 c uncooked quinoa, rinsed
  • 2 c vegetable broth
  • 4 t minced garlic
  • 2 t sesame oil
  • 16 oz. mushrooms, sliced 
  • 1 small red onion
  • 1-2 T olive oil for the saute
  • sesame seeds
  • 1 1/2 T olive oil
  • 1 1/2 T sesame oil
  • 1 T soy sauce or tamari
  • salt and pepper to taste
--  In a small sauce pan, heat the 2 t of sesame oil.  Once hot, add 1 T minced garlic and the quinoa.  Stir and cook to toast about 4 minutes.  Don't let it burn!
-- Add in the broth, bring to a boil, reduce heat, cover and simmer 15-20 minutes until the quinoa is cooked.
-- Meanwhile, saute the mushrooms in a large skillet with the olive oil, onion, and remaining teaspoon of garlic.  Saute until all wilted.
-- When quinoa is done, add to the skillet and stir.
-- Whisk the olive oil, sesame oil and soy sauce together to form a dressing.  Pour over quinoa mixture and heat through.
-- Season with salt and pepper if desired


  1. This sounds great! Chad wouldn't touch it,he doesn't care for mushrooms. What did the kiddos think?

    1. boys loved it. but they love mushrooms as long as they're cooked. i used to hate them....tell Chad to give them another chance -- it's all about how and what they're cooked in. :D