Delicious Asian Quinoa Pilaf Recipe with Mushrooms
Welcome, foodies! Today, I want to share with you my latest culinary creation that is not only gluten-free but also packed with an amazing umami flavor. As someone who loves experimenting with different flavors and ingredients, I am excited to introduce you to my signature Asian Quinoa and Mushroom Pilaf.
This dish is perfect for those who are looking for a hearty yet healthy meal option. Whether you’re a vegan or a meat-lover, this dish has something for everyone. The combination of quinoa and mushrooms creates a unique texture that will tantalize your taste buds. And the best part? This recipe can be enjoyed warm or cold, making it perfect for lunch or dinner.
As someone who loves to cook, I always prioritize the use of fresh, quality ingredients in my dishes. That’s why I’ve carefully selected the ingredients for this recipe to ensure that every bite is bursting with flavor. From toasted quinoa to savory wild rice, every ingredient is thoughtfully combined to make this dish an instant classic.
So what are you waiting for? Let’s dive into the world of Asian Quinoa and Mushroom Pilaf – a dish that will satisfy your cravings and nourish your body at the same time.
Why You’ll Love This Recipe
As an Israeli chef, I have cooked all kinds of recipes in my kitchen, but this Asian Quinoa and Mushroom Pilaf is one that stands out among the rest. This gluten-free dish is packed with flavor, nutrition, and simplicity.
Firstly, quinoa is a superfood that has been touted as a healthier alternative to rice due to its high fiber content, low glycemic index, and complete protein. Secondly, mushrooms are rich in nutrients such as vitamins B and D, selenium, and antioxidants crucial for overall health. And when you put these two together with the perfect blend of herbs and spices, it’s a match made in food heaven.
But what really sets this recipe apart is the Asian-style flavor. Tamari, toasted sesame oil and sake give a unique depth to the dish that you won’t find anywhere else. The pilaf texture mixed with the aromatic taste of garlic clove further adds to the dish’s integrity by making each bite enjoyable to your taste buds.
Furthermore, it’s incredibly simple to prepare which makes it perfect for busy weeknights. It takes only 15 minutes to cook once you have all of your ingredients ready to go. If you’re new to cooking quinoa or aren’t sure about how much water you need for Wild Rice Quinoa Pilaf – don’t worry! My instructions are detailed enough so that even beginners can nail this recipe on their first try.
Finally, let’s not forget that this recipe is Gluten-Free which makes it an ideal choice for people who suffer from gluten intolerance or who simply want to reduce their gluten intake without sacrificing on taste.
With all that being said, it’s no wonder why this Asian Quinoa and Mushroom Pilaf has become one of my personal favorites! Do yourself a favor and add it to your next meal plan rotation!
Ingredient List
Here are the ingredients you will need to make this Asian Quinoa and Mushroom Pilaf that is gluten-free:
Main Ingredients:
- 1 cup quinoa
- 2 cups mushrooms, sliced (shiitake, portobello, or cremini)
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 1 tablespoon sake or white wine
- 1 tablespoon tamari
- Salt to taste
Optional Ingredients:
- Asparagus or broccoli
- Bamboo shoots
- Cooked quinoa, wild rice or black rice
- Fresh parsley or cilantro, chopped
For Herbed Asian Quinoa Pilaf Gluten-Free:
- 2 tsp extra-virgin olive oil
- 1 garlic clove
- Herb of your choice (fresh parsley, cilantro or basil), chopped
Make sure to have all ingredients ready before starting the recipe for a smooth process. Note that you can use any type of mushrooms available at your local grocery store. Also, for an additional crunch and nutrition boost, feel free to add some vegetables such as asparagus or broccoli.
The Recipe How-To
Step-by-Step Instructions for a Flavorful Dish
Here’s how to create a delicious Asian Quinoa and Mushroom Pilaf that you’ll want to make time and time again.
Ingredients:
- 1 cup of quinoa
- 2 cups of water
- 1 garlic clove, minced
- 2 tablespoons of extra virgin olive oil
- 8 oz of fresh mushrooms, sliced
- 1 tablespoon of tamari or soy sauce
- 1 tablespoon of sake or white wine
- Sesame oil
- Salt
Directions:
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Add the quinoa and water into a pot, and bring it to a boil over medium heat, stirring occasionally.
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Lower the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender.
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In another pan, heat extra virgin olive oil over medium-high heat, add minced garlic and sliced mushrooms, then sauté for about 5 minutes or until browned.
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Add the tamari or soy sauce, sake or white wine into the pan with mushrooms.
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Continue to cook over medium heat until liquid is absorbed.
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Mix everything together in a large bowl.
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Drizzle with sesame oil and sprinkle with salt to taste.
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Garnish with fresh parsley and serve hot!
Note:
Toasting quinoa beforehand can add more flavor and texture to your pilaf. Simply spread quinoa out in a single layer on a baking sheet and place it in the oven at 375 degrees Fahrenheit for about five minutes. Watch carefully as it can burn quickly!
You can also experiment with different ingredients like asparagus, broccoli, bamboo, or roasted mushrooms to add more variety to your dish!
Substitutions and Variations
Looking for ways to switch things up with this recipe? Here are some great substitutions and variations to try out:
– Quinoa Pilaf: If you don’t have quinoa on hand or simply prefer another option, you can substitute it for rice. Try using wild rice for a nuttier flavor and chewy texture.
– Olive oil: Feel free to use coconut oil or sesame oil instead of extra virgin olive oil to add a unique flavor twist to the dish.
– Tamari: If you’re allergic to soy or just not a fan, you can substitute tamari for coconut aminos or even Worcestershire sauce.
– Garlic Clove: Garlic powder works just as well if you don’t have any cloves, but fresh garlic will give the dish a stronger flavor.
– Roasted Mushrooms: Instead of stirring in fresh or sautéed mushrooms into your pilaf, try roasting them in the oven until they’re tender and full of rich flavor.
– Vegetables: This pilaf is very versatile! You can add almost any vegetable you like such as asparagus, broccoli, bamboo shoots etc.
– Herb Mushroom Pilaf: Give this flavorful recipe an extra zing by adding minced fresh herbs such as parsley or basil.
– Instant Pot Method: If you have an instant pot, cook the quinoa using 2 cups of water for every 1 cup of quinoa on high pressure for 15 minutes instead of boiling it on the stove top. It’s much quicker and easier!
– Vegan Gluten-free Asian Bowl: The pilaf can be served with extra vegetables and a few spoonfuls of Quinoa and Chimichurri Salad to make vegan gluten-free Asian bowl which is a healthy treat.
Don’t be afraid to experiment with this recipe and make it your own!
Serving and Pairing
Once you’ve prepared this flavorful Asian Quinoa and Mushroom Pilaf, it’s time to think about serving and pairing it. This tasty dish can be served on its own as a hearty vegan meal or as a side dish to complement other dishes.
When serving it as a main dish, scoop a generous portion of quinoa pilaf into an Asian bowl, and top with some fresh chopped parsley for added flavor and color. The combination of the nutty quinoa, savory mushrooms, and Asian-inspired sauce creates a deeply satisfying flavor profile that will leave you feeling satiated and satisfied.
If you’re pairing it with other dishes, consider serving it alongside grilled tofu, asparagus or broccoli for a full vegan spread. The slightly sweet notes from the sake provide the perfect balance to an umami-rich roasted mushroom.
As far as wines go, I recommend a light-bodied white wine for pairing such as Sauvignon Blanc, which has crisp herbal notes that would dance seamlessly with this earthy take on quinoa pilaf.
Finally, feel free to experiment with different oils or sauces to give your quinoa pilaf an even more personalized twist. Whether using coconut oil instead of olive oil to fry the ingredients or swapping out tamari for sesame oil, there are endless opportunities for taking this recipe in new directions. So just mix it up and enjoy!
Make-Ahead, Storing and Reheating
This Asian Quinoa and Mushroom Pilaf is an excellent dish to make ahead of time, and it can be readily reheated. This recipe serves six, so if you have any leftovers, don’t throw them out! You can store it in an airtight container in the fridge for up to five days or in the freezer for up to three months.
To reheat the pilaf, add a few tablespoons of water or vegetable broth to it and microwave on high for 1-2 minutes or until heated through. Alternatively, you can heat it up in a saucepan on medium heat. If you prefer a crispier texture, adding a teaspoon of coconut oil or sesame oil before reheating is an excellent option.
If you plan to freeze the pilaf, let it cool completely before storing it in the freezer. Remember to label your container with the date when you stored it.
When you’re ready to serve, take the container out of the freezer and thaw it overnight in the fridge. Once defrosted, reheat following one of the above methods.
Keep in mind that when reheating quinoa, it tends to lose its moisture content; hence adding some liquid will help retain its texture and prevent it from becoming dry.
In conclusion, this Asian Quinoa and Mushroom Pilaf recipe is perfect for those who enjoy meal prepping ahead of time. It stores well for several days in your fridge or months in your freezer while retaining its amazing flavor and texture.
Tips for Perfect Results
When making my Asian Quinoa and Mushroom Pilaf, here are some tips to ensure that you have the perfect results every time.
Firstly, it’s important to use a high-quality extra virgin olive oil. This not only enhances the flavor of the dish, but also provides essential healthy fats.
Another key tip is to toast the quinoa before cooking it. Toasting brings out the nutty flavor and aroma of the quinoa, giving the pilaf a richer taste. To do this, simply heat the quinoa in a dry skillet over medium-high heat until it’s golden brown and fragrant.
When cooking the mushrooms, be sure not to overcrowd them in the pan. This can cause them to release water and steam instead of browning properly. Cook in batches if necessary, so each mushroom can develop its own delicious caramelized exterior.
If you’re looking for a slightly sweeter flavor, add a tablespoon of sake or white wine to the mixture while sautéing the garlic and mushrooms. This will bring out their natural sweetness and enhance their umami flavor.
Lastly, once everything is combined and cooked according to the recipe instructions, let it rest for 5-10 minutes with a lid on before serving. This allows all of the flavors to meld together for a more cohesive and satisfying dish.
By following these tips, you will elevate this Asian Quinoa and Mushroom Pilaf from good to absolutely delicious.
Bottom Line
Conclusion:
In conclusion, this Asian Quinoa and Mushroom Pilaf recipe is a great dish to add to your meal rotation. With its delicious flavor and healthy, gluten-free ingredients, it’s a perfect choice for anyone looking for a nutritious meal that’s easy to prepare.
The wonderful thing about this recipe is how adaptable it is. You can easily switch up the vegetables or add different herbs to create new variations. It’s also perfect for meal prepping or making ahead of time. Just store in the fridge or freezer and reheat when you’re ready to eat.
So what are you waiting for? Give this recipe a try and impress your family and friends with your amazing culinary skills. Trust me, they won’t be disappointed!
Asian Quinoa and Mushroom Pilaf (Gluten-Free) Recipe
Ingredients
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 tablespoon sake (optional) or 1 tablespoon white wine (optional)
- 1 cup quinoa
- 4 cups assortment mushrooms, sliced
- 1 tablespoon tamari
- 1/2 teaspoon salt
- fresh parsley, chopped (to garnish)
Instructions
- In a pan, heat oil and sauté garlic.
- Add mushrooms and sake or white wine if using and sauté for a couple of more minutes.
- Add quinoa, 2 cups of water, tamari and salt. Mix and cover.
- Bring to boil and reduce heat. Cook until the water is all absorbed.
- Serve with chopped parsley on top.
Add Your Own Notes
Nutrition
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