INGREDIENTS

  • 4 tablespoons extra virgin olive oil, divided
  • 1 cup quinoa, rinsed several times with cold running water
  • 2 cups boiling water
  • 8 ounces shiitake mushrooms, stems removed and thinly sliced
  • 1 medium carrot, finely chopped
  • 2 garlic cloves, minced
  • 2/3 cup dried tart cherries
  • 1/2 cup frozen peas
  • 3 green onions, chopped
  • 2 tablespoons fresh cilantro, chopped
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions

  1. Heat 1 tablespoon oil in a 3-quart saucepan over medium-high heat. Add the quinoa and cook, stirring, until lightly toasted, about 1 minute. Pour in the boiling water, cover, reduce the heat to medium-low and simmer until all the water has been absorbed, about 15 minutes. Remove from the heat and let quinoa stand 5 minutes.
  2. Meanwhile, heat 2 tablespoons oil in a large nonstick skillet over medium heat until hot. Add the mushrooms and carrot and cook, stirring occasionally, until mushrooms have wilted, about 4 minutes. Stir in the garlic and cherries and continue cooking until mushrooms are lightly browned, about 4 to 5 minutes longer. Add the peas and cook until bright green, 1 minute. Add the quinoa and remaining 1 tablespoon oil; cook, stirring, 1 minute. Remove from the heat and stir in the green onions, cilantro, salt, and pepper. Serve warm or at room temperature.
  • Yield:

    4 Servings
  • Course:

    Side Dish
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