Simple but delicious Toasted Quinoa with Mushrooms and Asian-style flavors. Versatile with your favorite varieties of mushrooms! (Vegan, gluten-free.)
This dish combines three of my favorite things: mushrooms, quinoa, and Asian-style flavors.
By "toasting" the quinoa, it helps bring out additional flavor and nuttiness.
I find this recipe tastes best with a mushroom medley. I use shiitake, portobello, and cremini, but also oyster, porcini, button, chanterelle, etc. are all great options.
They are so tender and tasty. Plus it is also a fantastic way to enjoy the health benefits of mushrooms.
Ingredients for Asian-Style Quinoa
For this recipe you will need:
- White quinoa
- Vegetable broth
- Garlic cloves
- Toasted sesame oil
- Mixed mushrooms: I use a combination of shiitake, cremini, and portobello. But oyster, enoki, porcini, white button, or chanterelle work great too.
- Green onion (scallion)
- Tamari: Or soy sauce. I use tamari for gluten-free.
- Sesame seeds
Customizing + Serving
Either prepare this dish as written, or add other vegetables or tofu if desired. Here are a few ideas for customizing and serving:
- Add extra vegetables: Readers have reported success adding snow peas, celery, bean sprouts, water chestnuts, etc. (You could also serve with additional steamed veggies on the side.)
- Tofu: Pair this with your favorite tofu such as Easy Baked Tofu, Asian-Style Garlic Tofu, or Teriyaki Tofu.
- Oil-free version: Simply omit the sesame oil and skip the toasting step. This omits a bit of flavor, but you can cook the quinoa as usual with the minced garlic and vegetable broth.
For more inspiration, browse all mushroom recipes or quinoa recipes.
Asian-Style Toasted Quinoa with Mushrooms
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 (sliced)
- 2-3 Tbsp. sesame seeds (more for garnish if desired)
- 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.
Notes
Nutrition Per Serving (Estimate)
If you are enjoying this Asian-style toasted quinoa recipe, also check out:
- Teriyaki Vegetable Stir Fry (Oil-Free)
- Broccoli with Asian-Style Garlic Sauce
- Asian-Style Mushroom Rice
- Hoisin Peanut Noodles
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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.
Kaitlin
Wonderful to hear, Patricia! Snow peas are a great addition - thank you for sharing!
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, and water chestnuts for some crunch.
Kaitlin | The Garden Grazer
Great additions! Thanks for sharing!