Fried Red Quinoa with Smoked Mushrooms

Steps

1. 1

   Rinse the red quinoa thoroughly under cool running water. Cook it according to the package directions, then set it aside while preparing the marinade and remaining ingredients.

2. 2

   Add the jerk marinade ingredients—coconut aminos, chipotle powder, minced garlic, oregano, cilantro, coconut oil, lime juice, agave, salt, and pepper—to a high-speed blender. Blend until well combined. Add more chipotle powder if you want a spicier marinade.

3. 3

   Brush the jerk marinade generously over the oyster mushrooms, coating all surfaces. Marinate for 15–30 minutes, or longer if preparing ahead. Reserve the remaining marinade for later.

   Start 30-minute timer
4. 4

   Roast, smoke, grill, or cook the marinated mushrooms in a cast-iron skillet until they reach your preferred doneness and develop crisp edges. Brush them with additional reserved marinade, then set aside.

5. 5

   Heat the refined coconut oil in a large skillet or sauté pan over medium heat. Add the fresh minced garlic and sauté until fragrant, about 30–60 seconds, taking care not to brown it.

   Start 1-minute timer
6. 6

   Add the chopped red, green, and yellow bell peppers and the frozen peas or lima beans. Cook over low to medium heat for 5–10 minutes, stirring occasionally, until the vegetables are tender but still colorful.

   Start 10-minute timer
7. 7

   Add the cooked red quinoa and coconut aminos to the pan. Stir thoroughly so the quinoa is coated and heated through.

8. 8

   Add the cooked smoked mushrooms. Season with salt and pepper to taste, and stir gently until everything is evenly combined and hot.

9. 9

   Serve immediately with a sauce of your choice and optional crispy onions as a garnish.