Another quinoa recipe but this one features two of my other favorites foods (no, not wine and popcorn) mushrooms and edamame. This vegan side dish is best served hot and has definite Asian flavors.
I searched 3 different stores for de-shelled edamame (mukimame) but had no luck. So I just used the regular and discarded the shells. It worked but I think I would try harder to find the de-shelled ones. Much easier to eat!
Mushroom and Edamame Quinoa Pilaf
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Keywords: salad side vegan
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Ingredients (Serves 4)
- 1-2 tbsp olive oil
- 8 ounces mushrooms, sliced
- 2 green onions, finely diced
- 1 cup quinoa
- 2 cups water
- 1 tsp reduced sodium soy sauce
- 1/2 tsp toasted dark sesame oil
- 1/2 tsp rice vinegar
- 1 tbsp sesame seeds
- 1 package frozen edamame
Instructions
Cook the quinoa and set aside.
Cook the edamae and set aside as well, if you can find de-shelled edamamae use that.
In a large skillet heat the olive oil, add the mushroom and cook 5-7 minutes. Add in the green onions and cook for 1-2 minutes more.
Whisk together soy sauce, sesame oil, rice vinegar and sesame seeds.
Combine cooked quinoa, mushrooms, green onions & edamame in a large bowl. Top with dressing and serve hot.
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