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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
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
5.00 of 5 - 3 votes
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