Asian Toasted Quinoa with Mushrooms

Vegan Toasted Quinoa with Asian Mushrooms! Savory and delicious, plus boasts a beautiful medley of nutrient-packed mushrooms.

This dish combines three of my favorite things: mushrooms, quinoa, and Asian flavors! Plus it’s a great, versatile recipe as you can use whatever mushrooms you love. (This time I found shiitake, portobella, and cremini, however I adapted the recipe from Avocado Pesto who uses a combination of shiitake, baby bella, and oyster.) 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” (shown below) to be a great, informative read. Author Tero 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 share a photo if you make or adapt this! I love seeing your beautiful recreations. (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated – thank you!)

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5 from 2 votes

Asian Toasted Quinoa with Mushrooms

Vegan Toasted Quinoa with Asian Mushrooms! Delicious and EASY with a beautiful medley of nutrient-packed mushrooms!

Author: Kaitlin – The Garden Grazer

Prep Time:25 minutes

Cook Time:15 minutes

Total Time:40 minutes

Category: Main Dish, Side Dish

Cuisine: Asian, Gluten-Free, Vegan

Servings:4

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

For gluten-free, use tamari.

Recipe adapted from Avocado Pesto

Nutrition Per Serving (estimate)

Calories: 306kcal | Carbohydrates: 39g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Potassium: 646mg | Fiber: 6g | Sugar: 4g | Vitamin A: 430IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 3mg

Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!

Feel free to also check out this Teriyaki Vegetable Stir Fry (Oil-Free!), Broccoli with Asian Garlic Sauce, or Asian Mushroom Rice that is super easy as well.