This quinoa mushroom stir fry is basically my temptation shield food, and I call it this because it fills me up to point of not snacking. Snacking is my problem; well, that and obviously portion control, but I am working on it. This stir fry is not your traditional stir fry recipes. You won’t find any high sodium or sugar coated glaze, just lightly sauteed with tiny amount of teriyaki sauce. I had some quinoa left from the burgers this afternoon.
I LOVE mushrooms. Mushrooms are pure earthy, umami deliciousness. I just don’t get people who don’t love mushrooms. If you are mushroom hater it’s probably because you haven’t found your spirit mushroom cooking method. Mushrooms essentially have the same flavor, they taste texturally different based on how you cook them. Braising them makes them tender, roasting them can make them crisp or tender, and pan frying them, when you do it right, turns them into perfect little salty, crispy bits of goodness. They even taste better when paired with quinoa.
Last weekend, we went out with friends to this restaurant called mellow mushroom in dublin, ohio. Oh my! They have the best mushroom shiitake pizza and stuffed mushroom. I have been craving mushrooms; the mushrooms at the restaurant were so fresh and just delicious. It’s very difficult to stay on healthy eating plan with all this yummy food around. After passing by the mushrooms at the store couple of times, I had to get em and make this dish. This dish is my all time favorite, it just hits the right spot!
2 cups mushrooms, sliced
1 cup quinoa cooked
1 tbsp teriyaki sauce
2 tsp sriracha sauce
2 garlic cloves, finely chopped
1 tbsp olive oil
1 tsp cumin seeds
salt & pepper to taste
Warm the oil in large skillet over medium high heat. Add cumin seeds, garlic and mushrooms. Sprinkle some salt and allow them to brown before sitting again. When the mushrooms are soft, add cooked quinoa, sriracha and teriyaki sauce while stirring frequently. Add the remaining salt and pepper and adjust to taste. Enjoy!