Vegan Toasted Quinoa with Mushrooms and Asian-style flavors! Savory and delicious, with a tender medley of nutrient-packed mushrooms.
This dish combines three of my favorite things: mushrooms, quinoa, and Asian-style flavors! Plus it's a great, versatile recipe as you can use whatever mushrooms you love (or are available).
This recipes uses shiitake, portobello, and cremini. However oyster, porcini, button, chanterelle, etc. are all great. They're all lovely combinations, plus a fantastic way to enjoy the wonderful benefits of mushrooms.
Also, if you're interested in diving into the amazing world of mushrooms, I found this book "Healing Mushrooms" to be a great, informative read.
Author Tero Isokauppila breaks down ten different varieties of mushrooms, and then explains how their incredible benefits can be a powerful tool in promoting whole body health. (With many fun facts and vegan recipes included as well.)
Hope you enjoy the recipe as much as we do!
Come join The Garden Grazer on Instagram and then share a photo if you make this! (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated - thank you!)
Asian-Style Toasted Quinoa with Mushrooms
Ingredients
- 1 cup white quinoa (uncooked & rinsed)
- 2 cups vegetable broth
- 4 cloves garlic
- 2 tsp. toasted sesame oil
- 16 oz. mixed mushrooms (I used shiitake, portobella, and cremini)
- 6 green onions (sliced)
- Sesame seeds for garnish
For the dressing:
- 2 Tbsp. toasted sesame oil
- 1 Tbsp. tamari (or soy sauce)
Instructions
- Mince garlic.
- In a medium saucepan over medium heat, add 2 tsp. sesame oil. Add about 3 cloves minced garlic (reserving some garlic for later) and quinoa. Cook for 4-5 minutes, stirring often to prevent burning, until quinoa is lightly toasted.
- Add vegetable broth to quinoa and increase heat to high. Bring to a boil, reduce heat, then cover and simmer for 15 minutes until the broth is absorbed and the quinoa is cooked.
- Slice or halve mushrooms. (Or leave whole if desired.)
- In a separate large pan over medium heat, saute shiitakes. (I use veggie broth/water for no-oil saute method.) Stir and saute for a few minutes until softened. Remove from pan.
- Repeat this step for the portobellas, then the creminis. (I cook them separately since they vary in size and cooking time, but feel free to do them all at once if you prefer.)
- Combine all softened mushrooms together in the large pan. Add the remaining 1 clove minced garlic and sliced green onions. Stir and saute for 1 minute.
- Add cooked quinoa. Then whisk dressing in a small bowl, and pour over the quinoa mixture. Stir well to combine.
- Serve sprinkled with sesame seeds.
Notes
Nutrition Per Serving (Estimate)
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Patricia
I made this dish last night and omg. It's only 8am and I'm already thinking about my dinner tonight as I have another couple of meals left from it. I didn't have any green onions left so I used what I had which was snow peas. If you haven't tried this dish yet you won't be disappointed with this delicious, simple, and quick meal. Hurry up dinner time!! lol
Anonymous
This was a great recipe! Very delish! Thanks for sharing!
Kaitlin | The Garden Grazer
Glad you enjoyed - thank you!
Anonymous
This is really tasty -- I added celery, bean sprouts & water chestnuts for some crunch.
Kaitlin | The Garden Grazer
Great additions! Thanks for sharing!
Leanne @ Around the Table
This looks delicious!!! I like using quinoa instead of rice for "fried rice" dishes! yum.
Sarah
The boys are LOVING Asian flavors now, so we may have to give this a try!
Anne
This looks yummy! I have yet to make quinoa myself 🙂
LittleMonsterx14
mmm amazing!