Prep:
15 minutes
Total:
35 minutes
Makes:
5 servings
Utensil:
1 ½ Qt./1.4 L Sauce Pan with Cover
10" Chef's Gourmet Skillet
large mixing bowl
Contributed By:
Marni Wasserman
Certified Chef and Culinary Nutritionist, Marni uses passion and experience to educate individuals on how to adopt a realistic plant-based diet that is both simple and delicious.
Ingredients
Recipe Description:
Shiitake mushrooms are known to be extremely beneficial to the immune system. They contain antiviral and antitumor agents. They are rich in vitamin D and are a good source of minerals. When they are cooked and added to a recipe, their unique flavour enhances a dish to make it earthy, savoury and grounding.
1
cup
red quinoa
(185
g)
1 1⁄2
cups
water
(350
mL)
1⁄4
teaspoon
dried rosemary leaves
(.5
g)
1
small
yellow onion, strung, use Cone #1
2
cloves
garlic, shredded, use Cone #1
1⁄2
cup
carrots, julienned, use Cone #2
1⁄2
teaspoon
salt
(3
g)
1
cup
shiitake mushroom caps, sliced, use Cone #4
(85
g)
1⁄2
cup
cooked shelled edamame beans (steamed for 3 minutes)
(77
g)
1⁄2
cup
soaked arame (sea vegetable)
(10
g)
parsley or rosemary to garnish
Directions:
- Rinse and drain quinoa. Add to sauce pan and dry toast for 1 - 2 minutes and cook over medium heat until the water has evaporated and the quinoa smells nutty.
- Add the water and rosemary. Cover and cook over medium heat. When Vapo-Valve™ clicks, reduce temperature to low and cook for 12 - 15 minutes.
- Preheat skillet over medium heat, When several drops of water sprinkled on skillet skitter and dissipate, add onions and sauté until golden.
- Add carrots, garlic and salt and sauté for about 30 seconds.
- Add mushrooms and sauté until just tender.
- Remove cooked quinoa from sauce pan and place into a large bowl. Add edamame, arame and sautéed vegetables. Stir together to combine.
- Serve hot. Garnish with rosemary or parsley sprig leaves.
Tips:
- May be served as an entrée or a side grain dish.
Directions
Tips
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