This is a great alternative to fried rice, and it contains a star ingredient: mushrooms! Mushrooms are available year round but wild varieties are especially abundant in Autumn. All mushrooms contain numerous cancer fighting compounds including beta-glucans, specifically lentinan, which seems to stimulate immune responses leading to cancer cell death. Andean superfood, quinoa, has lately been in the spotlight for its high protein content. Together, mushrooms and quinoa make a great team. Shallots, garlic, and thyme compliment the woodsy flavor of mushrooms, while the sherry (or apple cider vinegar) brightens the quinoa up. This recipe emerged with the desire to make a side dish, that can also double as a main. So serve alongside a nice pan-fried piece of fish, or just fill up your bowl and enjoy!
Further Food Commentary:
Quinoa is often referred to as a whole grain, but it is really a hearty seed that is rich in fiber and protein. In addition to B vitamins, magnesium, zinc and folate, quinoa provides phenolic compounds like quercetin, which has demonstrated anti-cancer properties in lab studies. It is a fast cooking, gluten-free staple that is easy to bulk cook for the week.
Rinse quinoa in a sieve to remove bitterness caused by saponins.
Cook quinoa according to package directions. Add pinch of salt to taste. Set aside.
Slice mushrooms the same size for even cooking.
Heat large sauté pan over medium heat, warm 2 tablespoons olive oi
Add shallots and garlic, cook until caramelized and golden, about 4-5 minutes. Transfer to a bowl and set aside.
Using same pan over medium-high heat, warm remaining 2 tablespoons olive oil.
Add mushrooms and pinch of salt, cook until mushrooms are tender and begin to caramelize, about 4-5 minutes (If using dried thyme, add with mushrooms at start of step 7).
Deglaze pan with splash of dry sherry or apple cider vinegar, scraping up bits that are sticking to pan.
Return garlic and shallots to the pan, add fresh thyme.
Cook, stirring, until the sherry or vinegar has evaporated, about 1-2 minutes.
Add arugula just long enough to wilt it (can use spinach as substitute).
Season with salt and freshly ground black pepper to taste, serve over quinoa.
Nutrition
Nutrition
Serving Size
1 serving
per serving
Calories
174
Amount/Serving% Daily Value
Fat
10 grams
Saturated Fat
1 grams
Monounsaturated Fat
7 milligrams
Polyunsaturated Fat
1 milligrams
Cholesterol
0 milligrams
Sodium
671 milligrams
Potassium
290 milligrams
Carbs
19 grams
Fiber
2 grams
Sugar
2 grams
Protein
5 grams
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