ABOUT THE RECIPE:
In this Black Quinoa with Cremini Mushrooms dish, mushrooms add robust flavor to black quinoa, which is reminiscent of “forbidden rice.” If you cannot locate black quinoa in your supermarket, you may use the white or red variety in this novel side dish.
Makes 4 to 5 servings
3 cups sliced cremini or white button mushrooms
1/2 teaspoon tamari
2 1/2 cups filtered or spring water, plus more as needed
1 cup black quinoa, rinsed and drained (You may use red or white quinoa instead, if desired)
1 vegan bouillon cube, crumbled
Put the mushrooms, tamari, and 2 tablespoons water in a medium 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 1/4 cups water to the mushrooms.
Cover tightly and decrease the heat to medium-low. Bring to a simmer and cook for 18 to 20 minutes, until all of the liquid has been absorbed. If the quinoa is not completely soft at this point, add another 1/4 cup water and continue to cook for an additional 3 to 5 minutes or until all of the liquid has been absorbed. Remove from heat and fluff with a fork. Cover and let stand for 5 to 10 minutes before serving.