Asian Toasted Quinoa with Mushrooms

Both this picture and this recipe cam from thegardengrazer.com. I loved this! I would give it a 7.8, and it was super easy. I included my changes below in bold. Also, you could add lots of other great ingredients that appear frequently in Asian food—bean sprouts, scrambled eggs, carrots, yum.

Asian Toasted Quinoa with Mushrooms

Adapted from Avocado Pesto

Ingredients

1 cup uncooked quinoa, rinsed

2 cups vegetable broth

4 cloves garlic, minced

2 tsp. sesame oil

16 oz. mushrooms, sliced (I used shiitake, portabella, and cremini) I only used cremini

6 green onions, sliced I used a few more

1-2 Tbsp. olive oil

Toasted sesame seeds I manually had to toast mine in a skillet, but it’s well worth the time.

For the dressing

2 Tbsp. olive oil

2 Tbsp. sesame oil

1 Tbsp. soy sauce

Directions

Heat a saucepan over medium heat, and add 2 tsp. sesame oil. Add 3 cloves minced garlic and quinoa. Cook for 4-5 minutes, stirring often to prevent burning, until quinoa is lightly toasted.

Add broth and increase heat to high. Bring to a boil, reduce heat, and simmer covered for 15 minutes until quinoa the broth is absorbed and the quinoa is cooked.

In a separate large pan over medium heat, add a bit of olive oil and shiitakes. Cook a few minutes until softened. Remove from pan. Repeat this step for the portabellas, then the creminis.

Add all softened mushrooms together in the pan with 1 clove minced garlic. Add cooked quinoa and green onions.

Whisk dressing in a small bowl, and pour over the quinoa. Stir well to combine.

Serve sprinkled with sesame seeds.

From thegardengrazer.com

picture and recipe retrieved from http://www.thegardengrazer.com/2012/10/asian-toasted-quinoa-with-mushrooms.html