Toasted Quinoa with Mushrooms and Bean Sprouts

Original link:  http://www.thegardengrazer.com/2012/10/asian-toasted-quinoa-with-mushrooms.html

I looked around the web to see other quinoa recipes and it says 1 cup of quinoa yields 3 servings or 6 if it’s a side dish. My husband switched to night shifts so I’m eating dinner all alone. I didn’t want to make too much quinoa and get tired or one flavor, so I halved the recipe.

I don’t like actual sesame seeds, but love sesame oil, so I didn’t add the sesame seeds into the dish. But I also love bean sprouts and I had it in my fridge so I added some into it. 

I also didn’t have vegetable broth so I used chicken broth.

Here’s the ingredient list:

½  cup uncooked quinoa, rinsed
1 cup chicken broth
3 cloves garlic, minced
1 tsp. sesame oil (I accidently added 2 tsp instead. Don’t use 2 tsp!!! Too oily)
3 Cremini’s, sliced

3 Shiitake mushrooms, sliced

Handful of bean sprouts
sliced green onion
½ - 1 Tbsp. olive oil
For the dressing
1 Tbsp. olive oil
1 Tbsp. sesame oil
½ Tbsp. soy sauce

Directions
Heat a saucepan over medium heat, and add 1 tsp. sesame oil. Add ¾ of the minced garlic and quinoa. Cook for 4-5 minutes, stirring often to prevent burning, until quinoa is lightly toasted.

Add broth and increase heat to high. Bring to a boil, reduce heat, and simmer covered for 15 minutes until quinoa the broth is absorbed and the quinoa is cooked.

In a separate large pan over medium heat, add a bit of olive oil and shiitakes. Cook a few minutes until softened. Remove from pan. Repeat with the creminis. Cook the handful of bean sprouts with the rest of the garlic. Add the mushrooms into the bean sprouts. When it is all heated through, add into the cooked quinoa. 

Sprinkle the green onions into the quinoa and mix.

Whisk dressing in a small bowl, and pour over the quinoa. Stir well to combine. Enjoy!!