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Quinoa with Mushrooms

I love the earthy taste the mushrooms bring to this dish...ooh, and the smoky flavor of the roasted peppers...a perfect grain dish.

1 cup quinoa, rinsed very well, drained
2 cups spring or filtered water
sea salt
extra virgin olive oil
2-3 cloves fresh garlic, finely minced
1 red bell pepper, roasted over an open flame, peeled, seeded, diced
1 teaspoon dried basil
1 cup dried shiitake mushrooms, soaked until tender, thinly sliced
1 cup button mushrooms, brushed free of dirt, thinly sliced
2-3 fresh scallions, thinly sliced on the diagonal

Place quinoa and water in a saucepan and bring to a boil, over medium heat, loosely covered. Add a pinch of salt, cover, reduce heat and cook until all liquid has been absorbed and the quinoa has opened up, about 15-20 minutes. While the quinoa cooks, place a small amount of oil, garlic and red pepper in a skillet and turn heat to medium. When the peppers begin to sizzle, add a pinch of salt and the basil and saute for 1-2 minutes. Stir in mushrooms, add a pinch of salt and saute for 2 minutes. Reduce heat to low and add about 1/2 cup water. Cover and simmer until shiitake mushrooms are tender, stirring occasionally, about 15 minutes. 

When the quinoa is cooked, stir mushroom mixture into the grain and serve garnished with scallions. 

Makes 4-5 servings 


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