If you too are new to this ancient South American super grain, we have just the introductory recipe that you’ll be sure to love the second it hits your tongue!
1 small chopped red onion
2 minced cloves of fresh garlic
3 cups of red quinoa
4 cups vegetable broth
2 tablespoons olive oil
½ teaspoon of sea salt
1/8 teaspoon of black pepper
1 tablespoon of dried mixed Italian seasoning
½ cup of water
2 cups of sliced crimini mushrooms
2 cups of chopped portabella mushrooms
½ cup of Daiya shredded “mozzarella” non-dairy cheese
Sprig of parsely
Step 1. In a large pot, simmer vegetable broth by itself.
Step 2. In a second cooking pot, sauté garlic in 1 tablespoon of oil until transparent. Drop in the quinoa and cook for a few minutes, stirring constantly.
Step 3. Add the water and cook until completely absorbed.
Step 4. Add the vegetable broth to the quinoa until it has been absorbed and continue incrementally for about a ½ hour.
Step 5. Separately sauté the mushrooms in the remaining oil and add all spices. Set aside.
Step 6. Add the mushrooms and Daiya cheese into the quinoa mix.
Step 7. Scoop into serving dishes and sprinkle extra Daiya “cheese” on top and add sprigs of parsley for garnish.