Quinoa Mushroom Stir Fry Recipes

QUINOA WITH MUSHROOMS

Steps:

• Heat the oil in a skillet over medium heat. Cook and stir the mushrooms, onion, and garlic in the hot oil until browned, about 5 minutes; set aside.
• Melt the butter in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the chicken broth over the quinoa; bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Stir in the sauteed mushroom mixture and cook another 2 minutes. Sprinkle with Parmesan cheese to serve.

QUINOA MUSHROOM STIR-FRY

Steps:

• For the quinoa: rinse well, boil stock, add quinoa and let it simmer, covered, until water is absorbed. Remove from heat and add raisins.
• Sauté oil, onion, hot peppers and garlic on medium for 4 minutes.
• Add mushrooms, spices, tofu or chickpeas and sauté for 5 minutes more with some salt.
• Add soymilk and lemon juice.
• Dissolve peanut butter and miso in hot water. Add to stir fry.
• When almost ready, add spinach on top to steam.
• Serve with lime slices.

VEGETABLE QUINOA STIR FRY RECIPE

Steps:

• Heat a large nonstick skillet over medium-high heat. Coat the pan liberally with olive oil spray.
• Add the ginger and garlic. Cook, stirring, for 30 seconds.
• Add the shiitake mushrooms. Cook, stirring occasionally, until the mushrooms are starting to brown and soften, about 3 minutes.
• Stir in the zucchini and cook until the zucchini is tender (but not mushy), 1 to 2 minutes.
• Add the cooked quinoa, sesame oil, soy sauce and spinach leaves. Stir until the quinoa is heated and the spinach just starts to wilt.
• Serve.

ORGANIC PERUVIAN QUINOA MUSHROOM SALTADO

Steps:

• Wash mushrooms, then pat dry or let drain for 15 minutes. Remove and discard stems, then slice caps 1/4-inch thick. Set aside.
• Wash quinoa with cold water three times, then let drain for 10 minutes. Combine vegetable oil, quinoa, salt and 1/2 teaspoon garlic paste in a pot on medium heat. Add water to cover quinoa by 1/4 inch and boil until done, about 30 minutes. Remove from heat and set aside.
• Combine soy sauce, vinegar, Yellow Pepper Paste, ginger paste and remaining 1/2 teaspoon garlic paste in small bowl. Mix well and set aside.
• Heat a wok over medium-high heat, then add vegetable oil and heat until smoking-hot. Add mushrooms and stir-fry for 1 minute, then set aside in small bowl.
• Add more oil to the wok and heat until hot, then add red onions and cook for 1 minute. Add tomato and cook for 1 minute, then add three-quarters of the stir-fry cooking sauce and saute for 30 seconds more. Add cooked mushrooms and stir-fry for final 15 seconds. Set half aside. Add half of cooked quinoa and remaining stir-fry sauce to the wok and cook for 1 minute.
• To serve, add all quinoa and pour over all mushroom stir-fry. Garnish with the green onions and cilantro leaves and serve.
• Cut peppers in half and remove seeds and veins.
• Add to a medium pot and cover with cold water. Place over medium heat and bring to a boil, then let peppers boil for 10 minutes. Remove from heat and drain well for 15 minutes. Repeat this step two additional times, starting peppers each time in fresh cold water.
• While still warm, peel off skin. Blend skinless peppers in a blender to create a paste. Let paste cool down, then store in a lidded container in the fridge.

QUINOA VEGETABLE STIR-FRY

Steps:

• Stir vegetable broth and quinoa together in a saucepan over medium-high heat. Bring to a boil, cover, and reduce heat to a simmer. Cook until the liquid has been absorbed, about 15 minutes. Remove from heat and let cool. Refrigerate quinoa until cold, about 2 hours.
• Heat olive oil and sesame oil in a large skillet over medium-low heat. Add carrots and green onions; cover and cook until tender, about 8 minutes. Stir in garlic and cook for 1 minute. Add cooked quinoa and peas, and cook until heated through, 5 to 6 minutes. Push quinoa mixture to the sides of the skillet. Add eggs and stir until cooked, 2 to 3 minutes. Stir quinoa mixture back in. Pour in soy sauce and cook until just heated, about 1 minute. Add sea salt.

MUSHROOM AND ASPARAGUS STIR-FRY WITH QUINOA

Steps:

• Bring broth to boil in medium saucepan. Add quinoa; stir. Return to boil; cover. Simmer on medium-low heat 15 min. or until quinoa is tender and liquid is absorbed.
• Meanwhile, heat 1/4 cup dressing in large saucepan on medium-high heat. Add asparagus, mushrooms, onions and garlic; cook and stir 5 to 8 min. or until asparagus is crisp-tender. Add tomatoes; cook and stir 2 min.
• Remove quinoa from heat; fluff with fork. Stir in remaining dressing. Let stand, covered, 5 min.
• Serve quinoa topped with vegetable mixture and cheese.