Quinoa with Sautéed Shiitake Mushrooms, Peas, and Dried Cherries

Quinoa with Sautéed Shiitake Mushrooms, Peas, and Dried Cherries

Toasting the quinoa before cooking keeps the grains from clumping so they stay subtly crunchy.

By Marge Perry & David Bonom

Directions

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.

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

Yield:

4 Servings