- 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
- Heat a medium wok on high. Add sesame oil, garlic, ginger and chilli. Sauté for a few seconds.
- 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.
- Add tamari, coconut sugar and lime juice. Increase heat to high and sauté until the mixture is quite dry and mushrooms are glazed.
- Remove from heat and cool slightly. Add salt (if using), yeast flakes, cooked quinoa, peanuts, coriander and spring onions. Mix well.
- Scoop mushroom quinoa mixture on to the prepared lettuce leaves and serve garnished with extra chilli.
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.