Recipe: Quinoa Pilaf with Shiitakes, Edamame, and Ginger

Mushrooms are often considered the meat of the vegetarian world -- they're hearty and filling and a great substitute for a hamburger, for example. America's Test Kitchen has incorporated them into a stir-fry of sorts: vegetarian and very satisfying!

Photo courtesy America's Test KitchenQuinoa Pilaf with Shiitakes, Edamame, and Ginger
Serves 4 to 6

1 1/2 cups prewashed quinoa
2 tablespoons vegetable oil
4 scallions, white parts minced, green parts sliced thin on bias
4 ounces shiitake mushrooms, stemmed and sliced thin
2 teaspoons grated fresh ginger
3/4 teaspoon salt
1 3/4 cups water
1/2 cup cooked shelled edamame
4 teaspoons rice vinegar
1 tablespoon mirin

Toast quinoa in medium saucepan over medium-high heat, stirring frequently, until quinoa is very fragrant and makes continuous popping sound, 5 to 7 minutes. Transfer quinoa to bowl and set aside.

Return now-empty pan to medium-low heat and heat oil until shimmering. Add scallion whites, shiitakes, ginger, and salt; cook, stirring frequently, until softened, 5 to 7 minutes.

Increase heat to medium-high, stir in water and quinoa, and bring to simmer. Cover, reduce heat to low, and simmer until grains are just tender and liquid is absorbed, 18 to 20 minutes, stirring once halfway through cooking. Remove pan from heat, stir in edamame, and let sit, covered, for 10 minutes. Fluff quinoa with fork; stir in scallion greens, vinegar, and mirin; and serve.

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About the Author

Katherine's role as the Living editor at KCET.org keeps her running from farms to markets to restaurants to pop-up swaps all over SoCal. She's been living in and writing about this area for over a decade.
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