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!
It is a versatile recipe because you can use whatever mushrooms you enjoy or are available.
This recipe uses a mushroom medley. So shiitake, portobello, cremini, 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
- Toasted sesame oil
- Mixed mushrooms: I use shiitake, portobello, and cremini. But other varieties will work too.
- Green onion
- Tamari: Or soy sauce.
- Sesame seeds for garnish (optional)
Also, I found this book "Healing Mushrooms" to be a great, informative read.
Author Tero Isokauppila breaks down ten different varieties of mushrooms. He discusses how they help promote whole body health. (With many fun facts and some vegan recipes included as well.)
For more inspiration, browse all mushroom recipes or quinoa recipes.
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, portobello, 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, sauté shiitakes. (I use veggie broth/water for no-oil sauté method.) Stir and sauté for a few minutes until softened. Remove from pan.
- Repeat this step for the portobellos, 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 sauté 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)
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.
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!
Leanne @ Around the Table
This looks delicious! I like using quinoa instead of rice for "fried rice" dishes!