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.
- 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.
- May be served as an entrée or a side grain dish.