Quinoa with Sautéed Mushrooms and Sun-Dried Tomatoes

Quinoa with Mushrooms and Sun-Dried Tomatoes

I enjoy coming up with new creations, especially when they are as straightforward and tempting as this side quinoa and mushroom dish that I made to go along with some baked chickpea falafel. It's not only an attractive and filling side with a delightful nuttiness from the quinoa, earthiness from the mushrooms and some tanginess and zest from the sun-dried tomatoes and lemon juice, complete with a satisfying array of spices, the addition of quinoa also provided the meal with an extra boost of protein and nutrients. I happened to have some fresh mushrooms on hand that I meant to use, and before they lost their freshness, wanted to include those — besides, I could eat mushrooms everyday and a wasted mushroom is an abomination. As for dried mushrooms and sun-dried tomatoes, they are always a staple in my kitchen.

Though cooked and eaten much like many other grains, technically quinoa is not a grain but rather a seed harvested from a tall leafy plant that's a relative of spinach, beets and chard. It is often referred to as a superfood because quinoa is a complete protein source because it contains all of the amino acids. In fact, it is higher in protein than many grains. It provides a number of important antioxidants and minerals. In addition, it is an excellent source of fiber and is gluten-free and that's a bonus for those with a gluten intolerance. And this nutty grain is not only good for you, it's a perfect side, can be incorporated into soups and salads, and made into porridge, making for an extremely healthy breakfast, especially if topped with fresh or dried fruit. Quinoa is quite versatile indeed, and can even be served as a satisfying main or unique appetizer.

Quinoa with Sautéed Mushrooms and Sun-Dried Tomatoes

Recipe by Lisa Turner
Published on May 10, 2018

Easy and flavorful side dish of quinoa tossed with mushrooms, sun-dried tomatoes, spice and herbs

Preparation: 30 to 40 minutes
Cooking time: 15 to 20 minutes

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Ingredients:

1 cup uncooked quinoa, rinsed (3 cups cooked quinoa)
1/2 oz (14 g) dried shiitake mushrooms
1/2 cup sun-dried tomatoes
2 teaspoons olive oil or sesame oil
2 large shallots, cut into thin strips or minced
1 large clove garlic, minced or crushed
8 oz (225 g) button mushrooms, sliced
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon paprika
1/4 teaspoon cayenne
1 teaspoon dried thyme
1/2 teaspoon dried oregano
2 red chilies, seeded and minced
2 tablespoons fresh lemon juice
2/3 cup fresh or frozen green peas
sea salt and fresh ground black pepper, to taste

Instructions:

Soak the quinoa in 2 cups of water in a medium saucepan for 8 hours or overnight.
Soak the dried mushrooms and sun-dried tomatoes in hot water for 30 to 40 minutes. Drain and chop. Set aside.
Bring the quinoa to a boil over high heat, reduce heat to low, cover, and simmer for 15 to 20 minutes until the liquid is absorbed. Turn off the heat and set aside to rest for 5 minutes or until the other ingredients are ready to toss with the quinoa.
While the quinoa is cooking, heat the oil in a large skillet over medium heat. When hot, add the shallots and garlic and sauté until they just begin to turn golden brown. Increase the heat to medium-high, add the fresh and soaked mushrooms, and sauté until they are golden brown on the edges.
Reduce the heat to medium and add the spices, herbs and chilies to the pan. Stir a few times and then add the sun-dried tomatoes and cook for another few minutes, stirring often and adding a few drops of water to the pan if necessary to prevent the mushrooms from sticking. Toss in the peas and cook for another 5 minutes or until the peas are tender. Add a few sprinkles of the lemon juice, stir, and transfer the contents of the pan to the quinoa. Add the remaining lemon juice and season with salt and black pepper.
Fluff with a fork until everything is well combined. Serve warm.

Makes 6 side servings