Quinoa Mushrooms plated

Introduce

Chef :

Nia Hiura

Quinoa Mushrooms plated

Sometime isn’t easy to thinking what we have to cook everyday. Especially when we try to have different meals in your lunch and your dinner. To make it happen I am always try to cook little food in every single meal. That means it just enough for my husband and me, and try to not have leftovers food. So that way makes me able to create another menu for the next meals. Besides that I always tried to cook something easy and simple as possible. Today I will bring you guys to enjoy my lunch menu that I just made it for two of us. Light lunch, low carb, #vegetarian, and even #veganfriendly. This lunch meal was very tasty along with the crunchiness of the veggies. The mushrooms were so meaty sautéed with quinoa along with garlic and fresh thyme. I don’t make it much since this is my first trial. But my husband asked more..... And actually I feel the same way, I want more but it was no more left😄 Well seemed we both like it, then till next time again hubby! So if any of you interested to try it. And here is the recipe.

Ingredient

2 cups

cooked quinoa

or more medium sizes mushrooms sliced (I used shiitake dry mushrooms, but you can replaced with fresh cremini mushrooms)

5 cloves

garlic minced (divides 1/4 for sautéed veggies)

1 tbsp

or more fresh thyme

1 tbsp

oil

Handful

green beans

bell peppers slice in long-wedges

Handfuls

bean sprout

to taste

Salt

Cooking instructions

* Step 1

To sautéed the quinoa: using a large sauté pan heat up the oil over medium heat. Then fry the mushrooms until it cook very well done, or until it looks light brown and meaty.

* Step 2

Add the 3/4 minced garlic and chili flakes, keeps sautéed along with the mushrooms. Allow the garlic to cook until it turn little brown.

* Step 3

Then add the cooked quinoa, thyme, mushrooms powder, pepper and salt to taste. Stir all the ingredients well, until the quinoa heated through. Taste it before turn off the heat. I put it on a simmer while I cooked the veggies.

* Step 4

To cook the veggies: Simply heat up a little oil in the skillet, sautéed the 1/4 minced garlic, and let it cook in about 1-2 minutes, add the green bean. Keeps sautéed, splash a little water to avoid burnt. Cook the beans for about 3 minutes or until it just cooked but not fully cooked (I like crunchy beans. Please cook longer if you prefer fully cooked beans)

* Step 5

Then add the bell peppers, springlike chili flakes, add the mushrooms powder if using and keeps sauted for about 2 minutes, season with salt, and lastly add the bean sprout, stir everything in 1-2 minutes, taste it, and turn off the heat.

* Step 6

To Assembling: Before I transfer the quinoa into the plates, I sprinkle the cilantro, give it a quick stir then transfer to a plate, and add the crunchy sautéed veggies along side the quinoa.