5.0 from 9 votes
Asian Toasted Quinoa with Mushrooms
Asian-inspired toasted quinoa with a medley of tender, nutrient-packed mushrooms. Easy and so delicious!
Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4
Calories: 254 kcal
Course:
Side Dish , Main Course
Cuisine:
Asian , Vegan , gluten-free
Ingredients
- 4 cloves garlic
- 2 tsp. toasted sesame oil
- 1 cup white quinoa (uncooked)
- 1 3/4 cups vegetable broth
- 16 oz. mixed mushrooms (I used shiitake, portobello, and cremini*)
- 6 green onions
- 2-3 Tbsp. sesame seeds
- 1 Tbsp. tamari (or soy sauce)
Instructions
- Mince garlic. Rinse and drain quinoa well.
- In a medium saucepan over medium heat, add 2 tsp. sesame oil. When oil is hot, carefully add minced garlic and quinoa (rinsed & drained). Cook for 3-4 minutes, stirring often to prevent burning, until quinoa is lightly toasted.
- Carefully add vegetable broth to quinoa and increase heat to high. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until quinoa is cooked.
- Meanwhile, slice or halve mushrooms. Slice green onions and set aside.
- In a separate large pan over medium heat, sauté shiitakes. (I use vegetable broth/water for no-oil sauté method. Or you can use additional sesame oil if desired.) Stir and sauté for 5-6 minutes until softened. Remove from pan.
- Repeat this step for the portobellos, then the creminis. (I cook the mushroom varieties separately since they vary in size and cooking time, but feel free to do them all at once if you prefer.)
- Combine all cooked mushrooms together in the large pan.
- Add cooked quinoa, green onions, sesame seeds, and tamari. Stir well to combine, and sauté for 1-2 minutes.
- Add more tamari to taste if needed. Serve sprinkled with additional sesame seeds if desired.
Cup of Yum
Notes
- *Mushrooms: I use 5-6 oz. each of shiitake, Portobello, and cremini. But oyster, porcini, button, chanterelle, enoki, etc. will work.
- I use 5-6 oz. each of shiitake, Portobello, and cremini. But
- Yield: Serves about 4 as a main dish, or 6-8 as a side dish. (Recipe yields about 5 cups.)
- For gluten-free: Use tamari.
- Recipe adapted from Avocado Pesto.
Nutrition Information
Calories
254kcal
(13%)
Carbohydrates
40g
(13%)
Protein
10g
(20%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
2g
Potassium
674mg
(19%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Vitamin A
405IU
(8%)
Vitamin C
4mg
(4%)
Calcium
81mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 254
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 10g | 20% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Potassium | 674mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 405IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 81mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.