Ingredients
10 total- 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
8 stepsStep 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!