Author Notes
All the flavors of an asian stir fry into a healthy warm salad for the winter. Beats Chinese take-out anytime! —Miss Hangrypants
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Ingredients
- Main
-
1 cup
Quinoa, rinsed & Drained
-
2
Medium Carrots, sliced thinly
-
5
Dried Shiitake mushrooms
-
1
Head of Broccoli
-
0.5 cups
Green onions, thinly sliced
- Sauce
-
3
cloves garlic, minced
-
4 teaspoons
Ginger, minced
-
4 tablespoons
Mirin
-
5 tablespoons
Soysauce
-
1.5 tablespoons
Honey
-
2 tablespoons
Sesame Oil
Directions
-
Soak mushrooms in 2 cups of water until softened (time depending on the quality of your mushrooms). Reserve water and rinse mushrooms and slice thinly.
-
In a pot, toast quinoa slightly and add 2 cups of reserved mushroom broth (or use vegetable broth or water). Add the mushrooms. Bring to a simmer and cover to cook at low heat for about 20 mins. Fluff with fork and set aside.
-
Meanwhile, heat 1 tbsp of grapeseed oil (or any vegetable oil) and fry garlic and ginger until fragrant, then add carrots, broccoli and sauce ingredients, except for sesame oil. Simmer 2 mins until sauce is slightly thickened and pour over cooked quinoa.
-
Add green onions and sesame oil and toss to coat. Serve warm or chilled and can be garnished with toasted sesame seeds.
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