MUSHROOM QUINOA Recipe | Easy Vegetarian And Vegan Meals | Quinoa Recipes

Mushroom quinoa recipe | easy vegetarian and vegan meals | quinoa recipes. A healthy (almost) one pot quinoa recipe with mushrooms is perfect for easy vegetarian and vegan meals. This high protein meal made with quinoa and mushrooms is a great way to add mushrooms to your diet. A high protein and healthy vegetarian quinoa recipe makes a healthy vegetarian meal. This delicious high protein quinoa recipe / mushroom recipe is a great way to add protein to your plant based diet. Healthy quinoa recipes for your plant based, Vegan, Vegetarian meals / lunch or dinner. Check out my other quinoa / vegetarian and vegan recipes!

▶️ MUSHROOM AND QUINOA RECIPE INGREDIENTS:

2 Tbsp Olive oil (light)
1+1/2 cup / 200g Onion – chopped
227g / 3 cups Mushrooms (chopped into 1/4 inch thick pieces)
1/2 Teaspoon Salt OR TO TASTE
190g / 1 cup Quinoa (soaked / strained)
1+1/2 cup / 350ml Water
3/4 cup / 120g Frozen (shelled) Edamame
1 cup / 100g Carrots – Julienne
3/4 cup / 45g Green onions – chopped

👉 Sauce mix:
1+1/2 Tablespoon / 33g Gochujang (fermented Korean pepper paste)
1 Tablespoon DARK Soy Sauce OR TO TASTE
1 Tablespoon White vinegar or White wine vinegar (OR TO TASTE)
1+1/2 Teaspoon / 9g Minced garlic
1/2 Tablespoon Maple syrup
1 Tablespoon Sesame oil OR TO TASTE

👉 PAN FRIED TOFU:
200g Extra firm tofu – cut into 1/2 X 1/2 inch cubes (approx. 1+1/4 cup of chopped tofu)
1 to 2 Teaspoon Olive oil
1/8 Teaspoon Salt OR TO TASTE
1/4 Teaspoon Ground black pepper OR TO TASTE

▶️ METHOD:

Thoroughly wash the quinoa (a few times) until the water runs clear. then soak in water for about 30 minutes. Once the quinoa is soaked drain the water and let it sit in a strainer.

To a heated pan add olive oil and onion. Fry the chopped onion while switching between medium to medium-high heat until it starts to brown, for about 5 minutes or so. Adding the chopped mushrooms, salt and fry on medium-high heat until the mushrooms are lightly browned, for about 6 to 7 minutes.

Add the soaked and strained quinoa and water and mix. Sprinkle julienne carrots and frozen edamame on top of the quinoa. Mix and BRING IT TO A BOIL AND THEN COOK UNCOVERED FOR ABOUT 1 MINUTE. COVER THE PAN WITH LID AND REDUCE THE HEAT TO LOW AND COOK IT COVERED FOR ABOUT 15 MINUTES OR UNTIL THE QUINOA IS COOKED.

👉 Sometimes one batch of quinoa is more dry than the other and May take longer to cook. So adjust the cooking time accordingly.

While the quinoa is cooking, prepare the sauce mix. To a small bowl add gochujang, dark soy sauce, white vinegar, maple syrup, minced garlic and sesame oil. Mix well until and set aside for later.

Once the quinoa is cooked. Uncover and add the sauce mix, the green onions and mix well. Then increase the heat to medium and fry the quinoa for 2 to 3 minutes. Turn off the heat. Now cover the lid. Remove the pan from heat and allow the quinoa to rest for about 5 minutes for the flavours to develop.

Remove the extra firm tofu from the package over the sink. Drain the liquid and rinse the tofu with water. Pat dry the tofu with paper towel. Use 200g of the tofu and cut it into 1/2X 1/2 inch cubes. To a heated pan, add the olive oil, tofu cubes, salt and pepper. Mix well. Spread out the tofu in a single and allow one side to golden brown for about 1 minute. Then toss and fry for another 2 to 3 minutes until all sides are lightly browned.

Add the pan fried tofu to the cooked quinoa and mix. Serve hot with a side of green salad.

▶️ IMPORTANT TIPS:

👉 Thoroughly wash the quinoa, this will get rid of any impurities/gunk/bitterness and will give a cleaner taste to the quinoa

👉 Adding salt to mushrooms will release it’s moisture and will help it cook faster so please don’t skip it

👉 Sometimes one batch of quinoa is more dry than the other and may take longer to cook. So adjust the cooking time accordingly

👉 You can add substitute the tofu with any protein of your choice

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