Quinoa With Oyster Mushrooms And Adzuki Beans Recipes

QUINOA, ADZUKI BEANS AND AVOCADO WITH GINGER MISO DRESSING

Steps:

• Soak the quinoa for 15 min in water and rinse.
• Add quinoa to 1.5 times as much water. Bring to a simmer and cook on low for around 30 minutes until done. Let it cool a little.
• Lightly sautee the kale or spinach no more than 1 minute, with a touch of coconut oil, or olive oil in a pan (or steam for about 1 minute or slice super finely and go raw.)
• Boil the frozen edamame just until thawed.
• Toast the seeds in a toaster over or on the stove top.
• Mix it all together, add a drizzle of miso ginger dressing.
• Dressing:.
• Toss everything into a blender (or shake vigorously in a jar). It will be a bit runny (use a touch less water if you wish), but if you keep it in the fridge, it will thicken as the oil solidifies. Makes about 1/2 cup.

QUINOA WITH MUSHROOMS

Steps:

• Heat the oil in a skillet over medium heat. Cook and stir the mushrooms, onion, and garlic in the hot oil until browned, about 5 minutes; set aside.
• Melt the butter in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the chicken broth over the quinoa; bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Stir in the sauteed mushroom mixture and cook another 2 minutes. Sprinkle with Parmesan cheese to serve.

QUINOA WITH OYSTER MUSHROOMS AND ADZUKI BEANS

Steps:

• Crushed the oyster mushrooms slightly and remove the tough stems.
• Sauté carrots, onions, and mushrooms for 3 minutes.
• Add broth, beans and quinoa. Season to taste with salt and pepper. Bring to a boil.
• Reduce heat to low and simmer for 15 to 20 minutes or until all liquid is absorbed. Fluff with a fork.