Oyster Mushroom Quinoa
Time: 30 minutes
Serving size: 2
Ingredients
Quinoa: 1/2 cup quinoa, 1 cup water, 1/2 tsp salt
Veggies: 1/4 cup of shredded carrots, 1/4 cup diced onions, 1/2 small tomato diced, 1/4 diced bell pepper, 4-6 oyster mushrooms, a splash of soy sauce & lemon juice, 1/4 can chickpea, ~1/2 tsp turmeric, ~1/2 tsp red pepper flakes, ~1/4 tsp thyme, ~1/4 tsp cumin, 1-2 grated garlic clove, 1 tsp fresh grated ginger, cilantro, 1 tbsp olive oil
Side Sauces: green chutney, tahini, sriracha, & fresh guacamole.
Quinoa
Rinse quinoa.
Add the quinoa, water, & salt into a pan/ pot (cover the pot) and bring to a boil.
Then turn the heat down and let It simmer for 10-15 minutes until all the water is absorbed.
Set aside the quinoa.
Chickpeas
Add olive oil & 1/4 can of chickpeas to a pan on medium heat.
Add in all spices (turmeric, thyme, cumin, red pepper flakes), garlic and cook for 5 minutes, stirring often.
Add chickpeas to the pot with the quinoa.
Veggies
Add in more olive oil, garlic & ginger and let it cook for 30 seconds on med heat.
Add in carrots, onions, bell pepper, & tomatoes. Add as much of each as u want. Can add garlic powder for more flavor.
Cook for 5 minutes. Add to quinoa/chickpea bowl.
Mushroom
Sauté the oyster mushrooms.
Wet the mushrooms and add to pan on high heat.
Add a splash (~1 tsp) of soy sauce, & a splash of lemon juice.
Cook until most of the liquid has evaporated & add olive oil for a nice color at the end.
Assemble
Scoop the quinoa mixture onto the plate & top with green chutney, tahini, sriracha, cilantro, & oyster mushrooms & enjoy. It’s also very good with fresh guacamole.
