I wanted to share a meatless recipe with you today using one of the Asian superfoods that I’m writing about. Today’s recipe features shiitake mushrooms… one of my favorite Asian superfoods. Shiitakes are very versatile. This recipe is chock full of healthy nutrients, and the quinoa will keep you feeling fuller longer than plain rice or pasta would.
- 1 cup quinoa, pre-rinsed or rinsed
- 1-2/3 cups low-sodium vegetable broth
- 3 tablespoons extra virgin olive oil, divided
- 1 small yellow onion, finely chopped
- 2 small carrots, peeled and diced
- 1 small red bell pepper, diced
- 6 ounces shiitake mushrooms, stemmed and thinly sliced
- 2 cloves minced garlic
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Combine quinoa and vegetable broth in a medium-sized sauce pan. Bring to a boil, then reduce heat to low. Cover & simmer until quinoa is cooked (about 15 minutes).
- While the quinoa is cooking, heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Add the onions and cook, stirring occasionally, until they start to soften (about 3 minutes).
- Add the carrots, red bell pepper and thyme. Cook until the vegetables are tender, approximately 6-7 minutes.
- Add the rest of the olive oil, shiitakes, and minced garlic. Cook, stirring constantly, until mushrooms are cooked all the way through (about 3 minutes).
- Add salt & freshly ground black pepper to taste.
- Stir in the cooked quinoa. Serve and enjoy!
Other meatless recipes you might enjoy:
Read more about Meatless Monday here.