Toasting the quinoa before cooking keeps the grains from clumping so they stay subtly crunchy.
- Yield: Makes 4 servings
All you need for this recipe and more...
4 tablespoons extra virgin olive oil, divided
1 cup quinoa, rinsed several times with cold running water
2 cups boiling water
8 ounces shiitake mushrooms, stems removed and thinly sliced
1 medium carrot, finely chopped
2 garlic cloves, minced
2/3 cup dried tart cherries
1/2 cup frozen peas
3 green onions, chopped
2 tablespoons chopped fresh cilantro
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Heat 1 tablespoon oil in a 3-quart saucepan over medium-high heat. Add the quinoa and cook, stirring, until lightly toasted, about 1 minute. Pour in the boiling water, cover, reduce the heat to medium-low and simmer until all the water has been absorbed, about 15 minutes. Remove from the heat and let quinoa stand 5 minutes.
2. Meanwhile, heat 2 tablespoons oil in a large nonstick skillet over medium heat until hot. Add the mushrooms and carrot and cook, stirring occasionally, until mushrooms have wilted, about 4 minutes. Stir in the garlic and cherries and continue cooking until mushrooms are lightly browned, about 4 to 5 minutes longer. Add the peas and cook until bright green, 1 minute. Add the quinoa and remaining 1 tablespoon oil; cook, stirring, 1 minute. Remove from the heat and stir in the green onions, cilantro, salt, and pepper. Serve warm or at room temperature.