Quinoa with Shiitake & Oyster Mushrooms
By Cook with Lisa
Published on 25 April 2022
This quinoa salad with mushrooms and asian flavours has quickly become one of my new favourite recipes. My relationship with quinoa got off to a rocky start last year but once I gave it another chance and cooked it correctly I was hooked. High in protein and gluten free, quinoa is way healthier than white rice or pasta, so you don't need to feel bad about grabbing seconds (or even thirds!). The finished product is just oozing Asian flavours while reminding you that vegan/gluten free food can in fact be delicious! Serve with poached eggs for extra protein.Time and servings
1 hrTotal time
6Servings
40 minsPrep time
20 minsCooking time
Ingredients
- 1 tbsp of sesame oil
- 1 sprinkle of sesame seeds, toasted, to garnish
- 225 g of quinoa, rinsed
- 200 g of fine green beans, trimmed and finely chopped
- 150 g of oyster mushrooms, sliced
- 2 tbsp of groundnut oil
- 4 tbsp of gluten-free soy sauce or marigold liquid aminos
- 1 sprinkle of coriander, to garnish
- 150 g of shiitake mushrooms, sliced
- 4 tbsp of agave syrup
Method
Step 1
Rinse the quinoa through a fine sieve.Step 2
In a medium saucepan add the quinoa and 450ml cold water, bring to a boil then place the lid and simmer on a low light for 20 minutes.Step 3
When cooked remove from the heat and leave to stand for 10 minutes, then lay the quinoa on a large plate to cool down.Step 4
Blanch the green bean in boiling salted water for 5 mintues then immerse into cold water to stop the cooking process.Step 5
In a large non-stick frying pan add the groundnut and sesame oil, then the sliced shiitake and oyster mushrooms, saute until wilted for about 5 minutes, then add the soy and syrup or honey, and simmer for 5 minutes.Step 6
Add the cooled quinoa to a large mixing bowl, add the finely chopped green beans and mushrooms, mix all together.Step 7
Check for seasoning.Step 8
To serve garnish with toasted sesame seeds and coriander. Enjoy!