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