Mushrooms are one of those special veggies I feel like we sometimes forget about.. but they are SO tasty and oozing with good nutrition for the immune system and cancer fighting benefits so let's spruce up some dishes with their wonderful powers! Quinoa is first of all a complete protein, so this can be a meal served all on its own for dinner, or can accompany a larger meal and be served as a nutrient rich side. In regards to the powerful benefits of mushrooms, research has shown specific compounds to have medicinal properties relating to cardiovascular health and it's anti-carcinogenic properties to help prevent, reduce and stop cancerous cells. Mushrooms are a staple in asian cuisine and have been used for thousands of years in ancient traditional Chinese and Eastern medicine. Get a spoonful of the nutritious benefits and a tasty new side to add to the menu!
Sautéed Sage Mushroom Quinoa
SERVES: 10-12 cups
- 3-4 cups mushrooms (variety of white button, shiitake, maitake), washed and sliced
- 8 cups cooked quinoa (cook 1, 1 Lb. Package)
- 2-3 Tablespoons Dried Thyme (or 4-5 Sprigs)
- 2-3 cloves Garlic
- 1 Shallot, sliced fine
- Olive Oil
- 1/4 cup chicken/vegetable broth
- 2 cup Fresh Parsley
- 2 cup Fresh Cilantro
- 2-4 Tbsp Nutritional Yeast
- COOK QUINOA. First cook your Quinoa (I used low-sodium chicken broth to give it extra flavor).
- WASH & PREP INGREDIENTS. Wash your mushrooms and herbs, slice the mushroom and roughly chop the herbs and put to the side. Mince your garlic and slice the shallot.
- COOK MUSHROOMS. In a large saucepan over medium heat, add 1-2 Tbsp olive oil, chopped shallot, garlic and thyme and stir for about 2-5 minutes. Add mushrooms and continue to stir 5 minutes. Add 1/4 cup chicken broth and cover on a simmer for another 5 minutes until mushrooms are slightly soft. Season with salt/pepper to taste.
- COMBINE. Add mushrooms to cooked quinoa, toss in the fresh parsley and cilantro. Add salt/pepper and nutritional yeast to taste.
- SERVE & ENJOY!
NOTE: This make for a perfect MEAL or can be used as a side. I made a huge batch of this to last throughout the week - makes for easy grab and go meals and snacks! Just pack in tupperware and keep for up to 1 week in the fridge!