Author Notes
I wanted a healthy alternative to fried rice & this is what I came up with.It's Light, earthy, super nutritious & best of all it tastes great! Serve it as a side or make it a whole meal! —Lawrence III
Ingredients
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2 cups
cooked quinoa
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1 bunch
cilantro (chopped, stems removed)
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12 ounces
sliced baby portabella mushrooms
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1
small white onion (diced)
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Splash
braggs liquid aminos
Directions
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In a medium sauce pan cook 2 cups of quinoa with 4 cups of water untill water evaporates. Set aside
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In a large skillet at high to medium high add a splash of olive oil until shimmering.
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Add onion & carmelize 3-4 minutes.
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Add cilantro & wilt for 30 seconds
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add another splash of olive oil & coat the bottom of the pan. Add quinoa & cook for 5-6 minutes turning once.
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Transfer Quinoa to a serving dish & then add another splash of olive oil, coat the bottom of the pan & add Mushrooms.
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Cook mushrooms until fork tender & pour over the top of Quinoa mixture.
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Add Braggs liquid aminos or soy sauce to taste.
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