A simple but delicious Toasted Quinoa with Mushrooms and Asian-style flavors. Plus it's easy to customize with your own 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 with great texture and umami flavor.
Plus this recipe is also a fantastic way to enjoy the health benefits of mushrooms!
Ingredients for Asian-Style Quinoa
For this recipe you will stir together in a skillet:
- White quinoa
- Vegetable broth: Use low sodium if preferred.
- 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 substitute soy sauce or coconut aminos (for soy-free). I use tamari for gluten-free.
- Sesame seeds
Change up this recipe as you see fit. A few ideas include:
- Add extra vegetables: Readers have reported success adding snow peas, celery, bean sprouts, water chestnuts, cabbage, red bell peppers, carrots, etc. (You could also serve with additional steamed veggies on the side.)
- 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.
- Flavors + herbs: Stir in freshly grated ginger, cilantro, or red pepper flakes if desired.
Side or main: Serve up a bowl of this Asian-style quinoa either as a side dish or main dish.
Pairing: Serve with your favorite protein or tofu on the side if desired. We like Easy Baked Tofu, Asian-Style Garlic Tofu, or Teriyaki Tofu.
Asian-Style Toasted Quinoa with Mushrooms
- 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)
- 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.
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