(Update: Check out my TV cooking segment for this recipe.)
It was many years ago when my mum first set a bowl of quinoa (pronounced keen-wah) in front of me. It didn’t look like rice; in fact, to my teenaged self, it resembled something straight out of a hippie-infested Woodstock-ian field. Quinoa is, in fact, a grain that originated in South America and was once known as “the gold of the Incas”. It became a sustaining grain for the people of the Andean region about 6000 years before Jerry Garcia and Janis Joplin performed before the long-tressed flower-carrying children of the sixties.
If you are attempting to increase your fiber and low-fat protein intake by consuming more whole-grain foods, quinoa is your ticket to success. One cup of cooked quinoa contains 5.2 grams and 8.1 grams of dietary fiber and protein, respectively. In addition, it contains high levels of folate. As much as I enjoy brown rice dishes such as Toasted Brown Rice with Mixed Mushrooms, Spinach & Thyme and Ginger, Jalapeño & Coconut Brown Rice with Cauliflower, I don’t always have time to wait 45 minutes while the brown rice cooks. Quinoa, on the other hand, takes a mere 20 minutes to reach a stage where the tender, nutty grain is ready to serve.
In a medium saucepan, heat 1 teaspoon canola oil over medium heat. Add 1 tablespoon minced fresh ginger and 2 cloves garlic, minced.
Sauté, stirring constantly, for about 1 minute.
Add 1 cup quinoa and stir to combine with the ginger and garlic.
Add 2 cups low-sodium vegetable or chicken broth and bring to a boil. Cover, reduce heat to low, and cook all of the liquid is absorbed, about 20 minutes.
While the quinoa is cooking, slice 8 ounces crimini mushrooms.
Heat 1 teaspoon canola oil and 1 teaspoon sesame oil in a large skillet over medium-high heat. Add the mushrooms and cook until the mushrooms are soft and brown in spots, stirring occasionally.
The trick with mushrooms is to cook them in a skillet that is big enough to give the mushrooms to room. If they are too crowded, the mushrooms will begin to release all of their liquid and steam, rather than brown. To optimize the caramelization, do not stir too often.
Stir the mushrooms into the cooked quinoa, along with 1 tablespoon soy sauce. Garnish with diced red bell pepper and serve.
Other quinoa recipes:
Fat Free Vegan Kitchen’s Quinoa Vegetable Pilaf
Simply Recipes’ Quinoa Pilaf
Gluten-Free Goddess’ Chocolate Quinoa Brownies
Chocolate & Zucchini’s Red Quinoa Salad with Red Bell Peppers & Pine Nuts
Picky Palate’s Hearty Vegetable Quinoa Chili
Kitchenogrphy’s Quinoa, Watercress & Mango Salad with Lime-Curry Vinaigrette
Quinoa with Caramelized Crimini Mushrooms, Soy Sauce & Ginger
2 tsp canola oil, divided
1 tbsp minced fresh ginger
2 garlic cloves, minced
1 cup quinoa
2 cups low-sodium vegetable or chicken broth
1 tsp sesame oil
8 oz. crimini mushrooms, sliced
1 tbsp soy sauce
1/4 cup diced red bell pepper
In a medium saucepan, heat 1 teaspoon canola oil over medium heat. Add ginger and garlic. Sauté, stirring constantly, for about 1 minute. Add quinoa and stir to combine with the ginger and garlic. Add vegetable or chicken broth and bring to a boil. Cover, reduce heat to low, and cook all of the liquid is absorbed, about 20 minutes.
While the quinoa is cooking, heat 1 teaspoon canola oil and 1 teaspoon sesame oil in a large skillet over medium-high heat. Add the mushrooms and cook until the mushrooms are soft and brown in spots, stirring occasionally. The trick with mushrooms is to cook them in a skillet that is big enough to give the mushrooms to room. If they are too crowded, the mushrooms will begin to release all of their liquid and steam, rather than brown. To optimize the caramelization, do not stir too often.
Stir the mushrooms into the cooked quinoa, along with 1 tablespoon soy sauce. Garnish with diced red bell pepper and serve.
Serves 4.
Jessica @ How Sweet says
Love quinoa. This looks like a great way to spice it up!
Divina Pe says
I only discovered quinoa 8 year ago. I didn't like it at first but I loving it now. Except that they're quite expensive. Nice photos.
Claudia says
Love this recipe – trying to use quinoa more – although as mentioned is a tad pricey – but loving this with the mushrooms and soy and ginger.
Angie's Recipes says
I must get some more quinoa to try this recipe! It looks so great with brown mushrooms.
Vegetable Matter says
I love the texture of quinoa — it's unlike anything else. Am I reading too much into your dish to say that the colors resemble the Canadian team's Olympic uniforms? An homage to your native land? Regardless, it looks beautiful and sounds delicious.
5 Star Foodie says
This quinoa with caramelized mushrooms sounds terrific! I love the addition of ginger!
Food o' del Mundo says
I LOVE quinoa and am so happy to add this recipe to my tiny quinoa repertoire – Thanks Dara! ~Mary
Tracey says
Just tried quinoa very recently and my kids liked it. I can't wait to try it with the mushrooms. I made it last time and put in some sliced sausage for flavor. Thanks for the great ideas Dara!
Diana Bauman says
I've been looking for some great quinoa recipes! Thanks Dara!
Table Talk says
I love how versitile quinoa is; you can make it sweet or savory depending on what you add to it. I like how you added some umami power with the mushrooms and soy sauce.
Maria says
Love this meal Dara. Right up my alley!
Chef E says
I love Quinoa and preach, well praise its goodness as much as I can…it is good with cilantro, red onion, and salsa all by its self!
Liz Marr, MS, RD says
That sounds delicious, Dara. Nice touch with the crimini mushrooms.
bonnie says
I love quinoa- great recipe thanks!
sweetlife
Lauren says
I love quinoa, and I love caramelized mushrooms, so this looks like a must-try!
Trix says
I too am firmly in the quinoa fan club, and I just love your recipe!
marla {family fresh cooking} says
I keep thinking how I need to add more quinoa into our meals. I saw a gorgeous red quinoa yesterday at the market. This recipe looks great, thanks for all the cooking tips and great photos!
Cristie says
I love this grain and your salad looks like it has a great combination of flavors. Love the crimini mushrooms!
Kalyn says
This sounds great! Quinoa is one of those foods I have good intentions of cooking with more often, but I don't seem to manage it. Bookmarked!
The Bite Me Kitchen says
Love quinoa! Such an amazing grain! I was only exposed to it during a 3 week trip to Peru, where they use it in every meal. Beautifully done!
tspegar says
This sounds absolutely delicious! I love anything mushroom and caramelized?!?! Yum!
pegasuslegend says
This sounds great! Quinoa is one of those foods I have yet to try and now have a reason too!
Ellie says
This is the first quinoa recipe that I have come across with asian influence. Nice job.
pegasuslegend says
Thank again, now I know how to pronounce this the correct way…..I knew I had commented about not trying this never realized I didnt even know how to say it….now you have inspired me to go and buy some tonight going to try it this week!
3 Healthy Chicks says
Someone just posted this recipe on our FB fanpage. It looks FABULOUS! 3 Healthy Chicks love quinoa! YUM. thanks 🙂
Katie's Cooking says
I'm always looking for new ways to dress up quinoa, I just can't seem to get away from my go-to recipe with cucumbers, tomatoes, basil and a lemon vinaigrette. Can't wait to try this recipe with an asian twist!
Kim at Foodies Unite says
We adapted this for dinner tonight and OMG … amazing! Thanks Dara for such great inspiration always!
Zee says
This was scrumptious!! Thank you for posting!
Alexis says
Ok….so I’m late to the game. This was really tasty just made (hot) or as leftovers (cold) for lunch today. Thanks!