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Vegan Quinoa And Mushroom San Choy Bow - Cook Republic

VEGAN QUINOA MUSHROOM SAN CHOY BOW


  • Author: Sneh
  • Prep Time: 15mins
  • Cook Time: 10mins
  • Total Time: 25 minutes
  • Yield: 2-3
  • Category: Appetizer, Snack
  • Cuisine: Vegan, Gluten Free

Ingredients

  • 2 tablespoons sesame oil
  • 2 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 1 tablespoon chopped red chilli
  • 250g Swiss brown mushrooms, diced
  • 1 tablespoon tamari
  • 1 tablespoon coconut sugar
  • juice of 1 small lime
  • pinch of salt
  • 1 teaspoon savoury yeast flakes
  • 1 cup (190g) cooked Ceres Organics White Quinoa
  • ¼ cup roasted peanuts, crushed
  • ¼ cup fresh coriander leaved, chopped
  • ¼ cup spring onions, sliced
  • 6 butter lettuce leaves, washed and pat dried

Instructions

  1. Heat a medium wok on high. Add sesame oil, garlic, ginger and chilli. Sauté for a few seconds.
  2. Reduce heat to medium. Add mushrooms. Sauté for a few minutes while stirring constantly. The mushrooms will sweat and release water. Continue cooking until all liquid is evaporated.
  3. Add tamari, coconut sugar and lime juice. Increase heat to high and sauté until the mixture is quite dry and mushrooms are glazed.
  4. Remove from heat and cool slightly. Add salt (if using), yeast flakes, cooked quinoa, peanuts, coriander and spring onions. Mix well.
  5. Scoop mushroom quinoa mixture on to the prepared lettuce leaves and serve garnished with extra chilli.

Notes

You can use a mix of white and brown mushrooms. Button mushrooms, Swiss brown mushrooms and Portabello work best for this recipe as they are firm and plump.

Quinoa cooked with a 1 part quinoa and 1.5 part water ratio works best. It produces perfectly cooked and fluffy quinoa that is great for stirring through salads and recipes like this one. I always like to rinse the quinoa and add a bit of salt to the quinoa when I cook it. Follow my simple tips on How To Cook Quinoa for perfect fluffy quinoa every single time.