ABOUT THE RECIPE:
In this hearty side dish, mushrooms add flavor and texture to black quinoa, which is reminiscent of “forbidden rice.” If you cannot locate black quinoa in your supermarket, use red or tri-color quinoa in place of the black quinoa.
Makes 4 to 5 servings
INGREDIENTS:
3 cups sliced cremini or white button mushrooms
1/2 teaspoon tamari or coconut aminos
2 1/2 cups water, divided, plus more as needed
1 cup black, red or tri-color quinoa, thoroughly rinsed and drained
1 vegan bouillon cube, crumbled
INSTRUCTIONS:
Put the mushrooms, tamari, and 2 tablespoons water in a medium-sized saucepot. Cook the mushrooms over medium heat for 2 to 3 minutes. Add more water, 2 tablespoons at a time as needed, to keep the mushrooms from sticking to the bottom of the pot. The mushroom mixture should be very wet at this point. Add the quinoa, crumbled bouillon cube, and 2 cups water to the mushrooms.
Cover tightly and decrease the heat to medium-low. Bring to a simmer and cook for 15 to 18 minutes. If the quinoa is not completely soft at this point, add another 1/4 to 1/3 cup water and continue to cook for an additional 3 to 7 minutes or until almost all of the liquid has been absorbed and the quinoa is very soft. Remove from heat and fluff with a fork. Cover and let stand for 5 to 15 minutes before serving.
Ingredients
Directions
ABOUT THE RECIPE:
In this hearty side dish, mushrooms add flavor and texture to black quinoa, which is reminiscent of “forbidden rice.” If you cannot locate black quinoa in your supermarket, use red or tri-color quinoa in place of the black quinoa.
Makes 4 to 5 servings
INGREDIENTS:
3 cups sliced cremini or white button mushrooms
1/2 teaspoon tamari or coconut aminos
2 1/2 cups water, divided, plus more as needed
1 cup black, red or tri-color quinoa, thoroughly rinsed and drained
1 vegan bouillon cube, crumbled
INSTRUCTIONS:
Put the mushrooms, tamari, and 2 tablespoons water in a medium-sized saucepot. Cook the mushrooms over medium heat for 2 to 3 minutes. Add more water, 2 tablespoons at a time as needed, to keep the mushrooms from sticking to the bottom of the pot. The mushroom mixture should be very wet at this point. Add the quinoa, crumbled bouillon cube, and 2 cups water to the mushrooms.
Cover tightly and decrease the heat to medium-low. Bring to a simmer and cook for 15 to 18 minutes. If the quinoa is not completely soft at this point, add another 1/4 to 1/3 cup water and continue to cook for an additional 3 to 7 minutes or until almost all of the liquid has been absorbed and the quinoa is very soft. Remove from heat and fluff with a fork. Cover and let stand for 5 to 15 minutes before serving.