Mushrooms are often considered the meat of the vegetarian world — they’re hearty and filling and a great substitute for a hamburger.
Quinoa Pilaf with Shiitakes, Edamame, and Ginger
- 1 1/2 cups prewashed quinoa
- 2 tablespoons extra virgin olive oil
- 4 scallions (white parts minced, green parts sliced thin on bias)
- 4 ounces shiitake mushrooms (stemmed and sliced thin)
- 2 teaspoons grated fresh ginger
- 3/4 teaspoon salt
- 1 3/4 cups water
- 1/2 cup cooked shelled edamame
- 4 teaspoons rice vinegar
- 1 tablespoon mirin
- Toast quinoa in medium saucepan over medium-high heat, stirring frequently, until quinoa is very fragrant and makes continuous popping sound, 5 to 7 minutes. Transfer quinoa to bowl and set aside.
- Return now-empty pan to medium-low heat and heat oil until shimmering. Add scallion whites, shiitakes, ginger, and salt; cook, stirring frequently, until softened, 5 to 7 minutes.
- Increase heat to medium-high, stir in water and quinoa, and bring to simmer. Cover, reduce heat to low, and simmer until grains are just tender and liquid is absorbed, 18 to 20 minutes, stirring once halfway through cooking. Remove pan from heat, stir in edamame, and let sit, covered, for 10 minutes. Fluff quinoa with fork; stir in scallion greens, vinegar, and mirin; and serve.
Adapted from KCET