Stir Fry Quinoa with Veggies, Pine Nuts & King Oyster Mushrooms
Maybe I could name this delicious meal quarantine stir fry, like everybody else naming their food now day, lol. However, I prefer the name SPRING STIR FRY QUINOA, because we are getting more sunny days and I photographed first flowers. If you like to see them, you are welcome to visit my Lena’s Photography Facebook Page.
Altough, we are always little bit behind with the Spring season here in Canada. Our trees and tulips blossom not until second half of May. Well except British Columbia, they are the warmest province, therefore they have flowers at the end of February. I am so jealous. lol.
Anyway, lets not forger about this flavorful and easy to make QUINOA STIR FRY. I must admit, originally I was planning to make it with green peas and corn, but then I changed my mind. Well, I made that couple of days before at my daughter’s place with regular mudrooms, and without arugula. It was really good, so I though I will post the recipe on my blog.
Nevertheless, I changed the recipe, mainly because of arugula and the King Oyster Mushrooms. Basically, as I stated cooking, I made a completely different quinoa stir fry. And this is not the first time it happened, lol. It is really amazing the things you can do with quinoa. I don’t even have all the recipes here on this blog, but I will post them in the future, when I take new photos.
There is one last thing about quinoa though. Apparently, some people don’t like the nutty taste, but luckily, there is a solution for that. I read that soaking it overnight helps reduce that nutty flavor, therefore, if you one of those, you may try that. Otherwise, I would love to hear your questions and suggestions. Thnak you for visiting and stay safe.
SPRING STIR FRY QUINOA
Wok & medium size frying pan .
- 1 cup quinoa
- 3 King Oyster mushrooms
- 6 mini peppers yellow & red, or 2 bell peppers
- ½ red onion diced
- 4 garlic cloves minced
- 1 ½ cup baby arugula
- ¼ cup pine nuts
- ¼ cup grape seed oil or oil of your choice
- 2 tbsp lemon juice fresh squeezed
- black pepper to taste
- Himalayan pink salt to taste
- sesame seed oil to taste
Cook 1 cup of quinoa by following the instruction on the package. Usually is 1 cup of quinoa with 2 cups of water.
When ready, set aside and let it cool down.
Spread the pine nuts on a heated frying pan and fry until they turn golden brown. It shouldn’t take longer than 1 minute.
Transfer into a bowl and set aside.
Cut the peppers into long thin slices and mushrooms starting with the stems by cutting off the bottom first. Continue cutting the stems all the way up making about ¼ inch. 1cm thick circles. Cut the top into half at the end.
Sauté onion with peppers in a wok or large frying pan, add garlic with salt and stir well.
Add quinoa with couple drops of sesame seed oil and stir well again.
Take it off the heat, add arugula, lemon juice and stir well again. You may add more salt as well.
Sauté the mushrooms on heated oil with salt and black pepper on each side until golden brown. It will take about 5 minutes.
When ready, mix with quinoa, top with pine nuts and serve immediately.
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