Quinoa cooks quickly and is hands-off, making it ideal for weeknight dinners; plus, the tiny seeds toast up nicely, making it the perfect starting point for a vegetable-full pilaf. We started by toasting the quinoa in a dry skillet to bring out its natural nuttiness. Then we sautéed fragrant scallions, shiitakes, and ginger, letting them soften and become even more aromatic before adding our liquid. Most recipes for quinoa pilaf turn out woefully overcooked because they call for far too much liquid. We cut the water back to ensure tender grains with a satisfying bite. The fresh ginger provided a brightness to the quinoa that paired well with pungent scallions and earthy, vitamin-and-mineral-packed mushrooms. And because they cooked with the quinoa and weren’t just mixed in toward the end, their flavors melded thoroughly with the protein-packed seed. If you buy unwashed quinoa (or if you are unsure whether it’s washed), be sure to rinse it before cooking to remove its bitter protective coating (called saponin).
Ingredients
- 1½ cups prewashed white quinoa
- 2 tablespoons expeller-pressed canola 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
- Salt and pepper
- 1¾ cups water
- ½ cup frozen shelled edamame beans, thawed and patted dry
- 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.
- Return now-empty saucepan to medium-low heat, add oil, and heat until shimmering. Add scallion whites, mushrooms, ginger, and ¾ teaspoon salt and cook, stirring frequently, until softened, 5 to 7 minutes.
- Increase heat to medium-high, stir in water and toasted 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 pot from heat and stir in edamame. Lay clean folded dish towel underneath lid and let sit, covered, for 10 minutes. Fluff quinoa with fork, stir in scallion greens, vinegar, and mirin, and season with salt and pepper to taste. Serve.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 230 kcal Calories from Fat: 72 kcal |
|
% Daily Value*
|
| Total Fat 8 g 23% |
Saturated Fat 0.5 g 3% |
Trans Fat 0.0 g |
Sodium 300 mg 5% |
carbohydrates 31 g 24% |
Dietary Fiber 4 g 11% |
Sugars 4 g 4% |
Protein 8 g 16% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
