Grains - Quinoa w/Shitakes, Edamame & Ginger

By BlueSchmoo

Ingredients

• 1 1/2 cups prewashed quinoa
• 2 tablespoons vegetable oil
• 4 scallions, white parts minced, green parts sliced thin on bias
• 4 ounces shiitake mushrooms, stemmed and sliced thin
• 2 teaspoons grated fresh ginger
• 3/4 teaspoon salt
• 1 3/4 cups water
• 1/2 cup cooked shelled edamame
• 4 teaspoons rice vinegar
• 1 tablespoon mirin
• ___________________
• SERVES 2-3
• 1/4 cup + 2 Tbsp prewashed quinoa
• 1 Tbsp vegetable oil
• 2 scallions, white parts minced, green parts sliced thin on bias
• 2 ounces shiitake mushrooms, stemmed and sliced thin
• 1 tsp grated fresh ginger
• 1/4 + 1/8 tsp salt
• 1/2 Cup + 6 Tbsp water
• 1/4 cup cooked shelled edamame
• 2 teaspoons rice vinegar
• 1 tablespoon mirin

Details

Adapted from cooksillustrated.com

Preparation

Step 1

1. Toast quinoa in medium saucepan over medium-high heat, stirring frequently, until quinoa is very fragrant and makes continuous popping sound, 5 to 7 minutes. Transfer quinoa to bowl and set aside.

2. Return now-empty pan to medium-low heat and heat oil until shimmering. Add scallion whites, shiitakes, ginger, and salt; cook, stirring frequently, until softened, 5 to 7 minutes.

3. Increase heat to medium-high, stir in water and quinoa, and bring to simmer. Cover, reduce heat to low, and simmer until grains are just tender and liquid is absorbed, 18 to 20 minutes, stirring once halfway through cooking. Remove pan from heat, stir in edamame, and let sit, covered, for 10 minutes. Fluff quinoa with fork; stir in scallion greens, vinegar, and mirin; and serve.