I never had quinoa until my daughter bought it over a year ago. Now, I am frequently cooking and searching for quinoa recipes. My inspiration for this delicious and healthy dish came from Cook’s Illustrated, “Quinoa Pilaf with Shiitakes, Edamame, and Ginger,” published January/February 2014. It has a wonderful nutty taste with a hint of ginger. I made several modifications to the original recipe.
- 1 cup organic quinoa, rinsed
- 2 tablespoon organic sunflower oil
- 3 scallions, white parts minced, green parts sliced thin on the diagonal
- 4 ounces shiitake mushrooms, stems remove and thinly sliced
- 1½ freshly grated ginger
- Sea salt
- 1½ cup water or organic chicken broth
- ½ cup cooked shelled organic edamame
- 2 teaspoon rice vinegar
- Stirring frequently, toast the quinoa in a medium saucepan over medium heat, until quinoa is fragrant and makes popping noise, about 5 to 7 minutes. Transfer quinoa to a bowl and set aside.
- Heat oil in the now empty pan over medium heat. Add scallions whites, shiitakes and ginger. Stirring often, cook until tender, about 5 minutes.
- Increase heat to medium-high, add liquid and quinoa. Stir well. Bring to a boil, then cover and reduce heat to a simmer. Cook for about 18 to 20 minutes, stirring once half-way, until liquid is absorbed. Remove from heat, add edamame and salt to taste. Let it sit for 10 minutes. Fluff with a fork and stir in vinegar and scallion greens.
Blogger’s note: I had some leftover chicken stock that I didn’t want to waste, so I used a combination of stock and water.
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