Quinoa With Oyster Mushrooms and Adzuki Beans

READY IN: 30mins
Recipe by dicentra

From Whole Foods.

Top Review by HoosierDaddy

Easy to prepare. Healthy and satisfying. The whole family enjoys this hot for breakfast and as a cold "quinoa salad" on another day. Works as an entree or side dish. I add 1 tbsp chopped fresh ginger to the saute. I substitute 1 cup fresh Maitake (a.k.a. Hen of the Woods) mushrooms instead of the oyster mushrooms. Time-wise this works really well for breakfast: I soak 2/3 cup adzuki beans overnight in about 2 cups of water. When I wake up I rinse the beans and cook them in in 3 cups of water for 90-100 minutes (bring to boil, then simmer, covered until soft and mostly dry - if they dry out before softening I just add another 1/2 cup water). Then at breakfast I put it all together - it only takes 20 minutes to cook). I sometimes prep the vegetables at night so in the morning I can cook it with my eyes closed.

Ingredients Nutrition

Directions

  1. Crushed the oyster mushrooms slightly and remove the tough stems.
  2. Sauté carrots, onions, and mushrooms for 3 minutes.
  3. Add broth, beans and quinoa. Season to taste with salt and pepper. Bring to a boil.
  4. Reduce heat to low and simmer for 15 to 20 minutes or until all liquid is absorbed. Fluff with a fork.

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