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Quinoa With Roasted Mushrooms

Ingredients

Metric


400 g oyster mushrooms
1 tbsp soy sauce
200 g ~ 1 cup quinoa
480 ml ~ 2 cups water

Salt & Spices:
½ tsp salt
½ tsp garlic powder
½ tsp onion powder
½ tsp ground cumin
½ tsp dried thyme

Optional Garnish:
2 tbsp homemade parmesan
⅛ tsp ground black pepper

US


13 oz oyster mushrooms
1 tbsp soy sauce
1 cup quinoa
2 cups water

Salt & Spices:
½ tsp salt
½ tsp garlic powder
½ tsp onion powder
½ tsp ground cumin
½ tsp dried thyme

Optional Garnish:
2 tbsp homemade parmesan
⅛ tsp ground black pepper

MAKES2 portions
PREP TIME10 minutes
COOKING TIME30 minutes
TOTAL TIME40 minutes
Steps


1Preheat the oven to 200°C (400°F) Fan. Rinse quinoa really well under running water.
2Add rinsed quinoa, salt and spices 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, shred oyster mushrooms into strips using your hands and add to a large mixing bowl. Drizzle with soy sauce.
5Mix to combine.
6Arrange coated mushrooms on top of a baking tray lined with baking paper in a single layer. Give them plenty of room.
7Roast in the middle of the oven for 15 minutes. Stir with a spatula and roast for another 15 minutes.
8Add roasted mushrooms to the quinoa.
9Mix to combine.
10Add to plates.
11Top with parmesan and sprinkle with freshly ground black pepper.
Nutritional Info
Makes 2 portions
480 Calories per portion
23g protein
80g carbohydrates
12g fiber
10g 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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