Quinoa With Mushroom Gravy
Ingredients
Metric
200 g ~ 1 cup quinoa
480 ml ~ 2 cups water
½ tsp salt
Gravy:
240 ml milk | soy, oat or cashew
15 g dried shiitake mushrooms
10 g ~ 1 tbsp cornstarch
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
Optional Garnish:
2 tbsp spring onions
⅛ tsp ground black pepper
US
1 cup quinoa
2 cups water
½ tsp salt
Gravy:
1 cup milk | soy, oat or cashew
½ oz dried shiitake mushrooms
1 tbsp cornstarch
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
Optional Garnish:
2 tbsp spring onions
⅛ tsp ground black pepper
MAKES2 portions
PREP TIME10 minutes
COOKING TIME20 minutes
TOTAL TIME30 minutes
Steps
1Rinse quinoa really well under running water.
2Add rinsed quinoa to a medium-size cooking pot (20 cm ~ 8 inch, preferably cast iron).
3Add water. Bring to a boil, stir then reduce heat to low (induction #2). Simmer quinoa, covered, for 15 minutes or until soft and cooked through. Turn off the heat and let quinoa sit in a covered pot for another 5 minutes.
4In the meantime, make the gravy. Add milk, dried mushrooms, cornstarch, garlic powder, onion powder and salt to a blender.
5Blend until smooth ~ 2 minutes.
6Pour the sauce into a small saucepan. Bring to a simmer, reduce heat to very low (induction #2) and cover the saucepan with a lid.
7Cook over low heat for 5 minutes, stirring occasionally.
8Add quinoa to plates.
9Pour the gravy over quinoa.
10Garnish with parsley and sprinkle with freshly ground black pepper.
Nutritional Info
Makes 2 portions
430 Calories per portion
23g protein
70g carbohydrates
9g fiber
8g fat
430 Calories per portion
23g protein
70g carbohydrates
9g fiber
8g fat
High in Vitamins B1, B2, B3, B5, B6, Folate, E
High in Omega 3 & 6
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
High in Omega 3 & 6
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
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