Time: 50 min.
Complexity: easily
Servings: 4

Quinoa, a well-known grain among health food enthusiasts, surpasses rice and other grains in nutritional value. This porridge with mushrooms and bright green peas has a pleasant texture and looks quite appetizing. To enhance the flavor, you can use chicken broth instead of water for cooking the quinoa, adding grated lemon zest. A few fresh herbs will not only enhance the finished presentation but also add a fresh touch.

Ingredients:

• 1 cup quinoa, rinsed
• 1 tbsp. l. dark sesame oil
• 2 cloves garlic, thinly sliced
• 110 g shiitake mushrooms, stems removed, caps cut into thin slices (about 2 cups)
• 110 g sugar snap peas, thinly sliced ​​at an angle
• 1 tbsp low-salt soy sauce
• 1 shallot, chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

quinoa, shiitake mushrooms, sugar snap peas, shallots, soy sauce, sesame oil, garlic

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Preparation:

Step 1
• Place the quinoa and 2 cups of water in a small saucepan. Bring to a boil over high heat. Stir once, cover, and reduce heat to low. Continue cooking until the water is absorbed and the quinoa is tender, about 20 minutes. Remove from heat and let stand for 5 minutes. Remove the lid and fluff with a fork.
Step 2
• Meanwhile, heat 1 teaspoon sesame oil in a medium nonstick skillet over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the shiitake mushrooms and continue cooking, stirring, until the mushrooms are softened, about 5 minutes. Add the sugar snap peas, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, until the shiitake mushrooms have softened but are still crisp and bright green, about 3 minutes. Remove from heat.
Step 3
• In a medium bowl, combine the cooked quinoa, mushroom mixture, soy sauce, shallots, and the remaining 2 teaspoons of sesame oil. Stir gently to combine. Season with additional salt and pepper. Serve warm or at room temperature.

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