If you already know me you would probably know that I don’t cook lunch box food but this Mushroom Quinoa is just great for it. I need to give its right. It is earthy, comfy and it is just too adorable for a quick lunch at work.
I find quinoa quite unique in its own way. It is not only healthier than other grains/pulses but also it is exciting. There are not many grains you can use warm, hot, cold, sweet, savory but when it comes to quinoa the only limit is your imagination. It barely has a taste so that makes things easier for you.
I personally don’t like quinoa as a salad. That’s why I always try to find different ways to use it. Like my baked pudding version or this recipe with mushrooms. A little bit of lemon juice, and you can’t get enough of it.
When I cooked this recipe I did enough for two. The first portion obviously finished after shooting 🙂 The second went to my lunch box. Well, I am a chef and I have a lunch box is a little weird, I know but I do have one. If I am impatient to come back home and eat something I cook I take it with me. I of course love and eat everything I cook but some of them are just very very comfy and a bit more special than the other ones. I don’t know, maybe every time I say the same thing 🙂 but still… This is one of those recipes.
One of the recipes that you want to put it in your everyday recipe book and want to cook it once a week or two. You want it three times, go for it 😉 You will enjoy with every single time.
Mushroom Quinoa with Lemon & Garlic
- 100 gr Oyster Mushrooms Rough chop
- 50 gr Brown Mushrooms Quarters
- 50 gr White Mushrooms Quarters
- 50 gr Shimeji Cleaned, whole
- 100 gr Shallots or Brown Onion
- 5 gr Thyme Chopped
- 15 gr Garlic Chopped
- 170 gr Quinoa of your choice Washed
- 2 pinch Smoked Paprika
- 10 gr Mustard of your choice
- 1/2 Piece Lemon Juice
- 10 ml Olive Oil
- 5 ml Chili Oil Optional
- Salt & Pepper
- Mixed Lettuce for Serving (optional)
- Vegetable Stock
In a smoky hot pan saute mushrooms individually with 10 ml olive oil and season with salt & pepper. Keep on the side
Saute onion, garlic until fragrant with 5 ml of olive oil.
Add smoked paprika and bloom.
Add quinoa, chopped thyme, vegetable stock until level.
Season with salt and pepper.
Add mushrooms before you turn off the fire.
Adjust seasoning with salt, pepper and lemon juice.
Serve with mixed greens and chili oil (optional) You do not have to but both give extra freshness and a naughty kick with chili oil.
If you cook this recipe, please tag me on Instagram #kayracooking I would love to see