| Level: | Intermediate |
| Total: | 3 hr 30 min |
| Active: | 1 hr 5 min |
| Yield: | 1 serving |
Ingredients
- 1 cup cremini mushrooms
- 1 cup Peruvian quinoa, preferably organic
- 1 teaspoon vegetable oil, plus more for cooking
- 1/2 teaspoon kosher salt
- 1 teaspoon garlic paste
- 2 tablespoons soy sauce
- 2 teaspoons red wine vinegar
- 1 teaspoon Peruvian Yellow Pepper Paste, recipe follows
- 1/2 teaspoon ginger paste
- 1/2 medium red onion, sliced 1/2-inch-thick
- 1 Roma tomato, sliced 1/2-inch-thick
- 1 tablespoon sliced green onions (dark greens only)
- Leaves from 4 stems fresh cilantro
- 1 cup Peruvian yellow peppers (“aji amarillo”)
Instructions
- Wash mushrooms, then pat dry or let drain for 15 minutes. Remove and discard stems, then slice caps 1/4-inch thick. Set aside.
- Wash quinoa with cold water three times, then let drain for 10 minutes. Combine vegetable oil, quinoa, salt and 1/2 teaspoon garlic paste in a pot on medium heat. Add water to cover quinoa by 1/4 inch and boil until done, about 30 minutes. Remove from heat and set aside.
- Combine soy sauce, vinegar, Yellow Pepper Paste, ginger paste and remaining 1/2 teaspoon garlic paste in small bowl. Mix well and set aside.
- Heat a wok over medium-high heat, then add vegetable oil and heat until smoking-hot. Add mushrooms and stir-fry for 1 minute, then set aside in small bowl.
- Add more oil to the wok and heat until hot, then add red onions and cook for 1 minute. Add tomato and cook for 1 minute, then add three-quarters of the stir-fry cooking sauce and saute for 30 seconds more. Add cooked mushrooms and stir-fry for final 15 seconds. Set half aside. Add half of cooked quinoa and remaining stir-fry sauce to the wok and cook for 1 minute.
- To serve, add all quinoa and pour over all mushroom stir-fry. Garnish with the green onions and cilantro leaves and serve.
- Cut peppers in half and remove seeds and veins.
- Add to a medium pot and cover with cold water. Place over medium heat and bring to a boil, then let peppers boil for 10 minutes. Remove from heat and drain well for 15 minutes. Repeat this step two additional times, starting peppers each time in fresh cold water.
- While still warm, peel off skin. Blend skinless peppers in a blender to create a paste. Let paste cool down, then store in a lidded container in the fridge.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 769 |
| Total Fat | 16 g |
| Saturated Fat | 2 g |
| Carbohydrates | 129 g |
| Dietary Fiber | 15 g |
| Sugar | 6 g |
| Protein | 31 g |
| Cholesterol | 0 mg |
| Sodium | 1781 mg |
Reviews
Grew up in Lima and I had never thought about making this without meat, delicious my family loved it!
Taste like you’re at Peru.
Delicious! Makes for a great dish for the family or for a dinner party. Makes great use of quinoa. Super excited to see such a flavor rich vegetarian dish!!!