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Quinoa with Mushrooms and Ginger


Quinoa with Mushrooms and Ginger
This quinoa pilaf is one of my very favorite side dishes. Quinoa is very high in protein and calcium, with a strong amino acid profile. This dish has an additional benefit: mushrooms bolster immunity, cleanse the blood, and remove toxins from the body. The assertive flavors of this dish match nicely with sweet winter squash and tofu or white beans. Add steamed or braised greens for a complete meal.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes


  • 1 cup quinoa
  • 1 1-inch piece of kombu
  • 2 tablespoons sesame oil
  • 1 tablespoon finely chopped ginger
  • 1 medium shallot, chopped fine
  • 1 small clove garlic, chopped fine
  • 8 ounces cremini mushrooms, sliced
  • 1 tablespoon tamari, or to taste


In a small saucepan, bring 2 cups of water to a boil with kombu. Add the quinoa, stir, cover, and cook over very low heat for 15 minutes, until fluffy. Let stand, covered, for ten minutes, and turn into mixing bowl.

Meanwhile, heat oil over medium high heat and sauté ginger, shallot and garlic for 2 minutes.

Add mushrooms to pan and cook until moisture evaporates and mushrooms are well browned. Add tamari, and stir well to coat mushrooms. Cook an additional 2 minutes.

Add mushroom mixture to quinoa and mix thoroughly. Serve hot or room temperature.

Serves 4

Copyright 2006 by Jen Hoy

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