Ingredients
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For the quinoa:
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2 cups water
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1 cup uncooked quinoa
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Salt and pepper to taste
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For the mushrooms:
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1 large portobello mushroom, roughly chopped
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2 cloves garlic, minced
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2 tablespoons olive oil
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½ teaspoon sesame oil
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¼ teaspoon red pepper flakes (optional)
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For the sauce:
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2 tablespoons fresh lemon juice
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2 tablespoons tamari or soy sauce
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1 tablespoon maple syrup
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½ teaspoon arrowroot powder
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For the garnish and toppings:
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½ avocado, sliced
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1 carrot, thinly sliced into ribbons using a veggie spiralizer or julienne
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1 cucumber, thinly sliced
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Chopped green onions (for garnish)
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Sesame seeds (for garnish)
Directions
Sub_Title: A Complete and Delicious One-Dish Meal from Japan!
Ingredients:
For the quinoa:
2 cups water
1 cup uncooked quinoa
Salt and pepper to taste
For the mushrooms:
1 large portobello mushroom, roughly chopped
2 cloves garlic, minced
2 tablespoons olive oil
½ teaspoon sesame oil
¼ teaspoon red pepper flakes (optional)
For the sauce:
⅓ cup unsweetened almond milk
2 tablespoons fresh lemon juice
2 tablespoons tamari or soy sauce
1 tablespoon maple syrup
½ teaspoon arrowroot powder
For the garnish and toppings:
½ avocado, sliced
1 carrot, thinly sliced into ribbons using a veggie spiralizer or julienne
1 cucumber, thinly sliced
Chopped green onions (for garnish)
Sesame seeds (for garnish)
Instructions:
Direction 1: Cook the quinoa according to package directions, substituting vegetable broth for water if desired. Fluff with a fork and set aside.
Direction 2: In a large skillet over medium heat, sauté the mushrooms until they release their liquid and start to brown. Add the garlic and cook for another minute.
Direction 3: Stir together the remaining ingredients for the sauce and pour over the mushrooms. Simmer for about 5 minutes, stirring occasionally, until the sauce has thickened slightly.
Direction 4: Divide the quinoa among four bowls. Top each serving with half of the mushroom mixture and evenly distribute the garnish and toppings. Serve immediately.
Note: This recipe makes enough for 4 servings and can be stored in the fridge for up to 3 days or frozen for up to 2 months. To freeze, let cool completely before transferring to airtight containers or heavy-duty freezer bags. Defrost overnight in the refrigerator before reheating.
