Quinoa with Shiitake Mushrooms

Magic mushrooms aren't just for trippin'. 

Shiitake mushrooms are an Asian superfood, rich in vitamin B2, zinc and selenium (read: anti-cancer to the max). Try this delicious, fresh and colorful salad the next time you're in the mood for something new.

What You Need

1 cup quinoa, pre-rinsed or rinsed
1-2/3 cups low-sodium vegetable broth
3 tablespoons extra virgin olive oil, divided
1 small yellow onion, finely chopped
2 small carrots, peeled and diced
1 small red bell pepper, diced
6 ounces shiitake mushrooms, stemmed and thinly sliced
2 cloves minced garlic
1/2 teaspoon dried thyme
Salt and freshly ground black pepper, to taste

Related: Vegan Bruschetta Salad

How to Make It

Combine quinoa and vegetable broth in a medium-sized sauce pan. Bring to a boil, then reduce heat to low. Cover & simmer until quinoa is cooked (about 15 minutes). While the quinoa is cooking, heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Add the onions and cook, stirring occasionally, until they start to soften (about 3 minutes).

Add the carrots, red bell pepper and thyme. Cook until the vegetables are tender, approximately 6-7 minutes. Add the rest of the olive oil, shiitakes, and minced garlic. Cook, stirring constantly, until mushrooms are cooked all the way through (about 3 minutes). Add salt and freshly ground black pepper to taste. Stir in the cooked quinoa. Serve and enjoy!