Fried Red Quinoa with Smoked Mushrooms

Ingredients

• 2.5 cup red quinoa (Rinse well before cooking)
• 6.5 oz oyster mushrooms (Trimmed; use for smoking, roasting, grilling, or skillet cooking)
• 0.25 cup coconut aminos (For the jerk marinade)
• 1.6667 tbsp chipotle powder (Adjust to taste for desired spice level)
• 3 tsp garlic (Minced; for the jerk marinade)
• 1 tsp oregano (Dried)
• 1 tsp cilantro (Use dried or fresh)
• 2 tbsp refined coconut oil (For the jerk marinade)
• 2 tbsp lime juice (For the jerk marinade)
• 1 tbsp agave (For the jerk marinade)
• salt (To taste; for the jerk marinade)
• black pepper (To taste; for the jerk marinade)
• 2 tsp garlic (Fresh and minced; for sautéing)
• 2.5 tbsp refined coconut oil (For sautéing the vegetables)
• 0.375 cup red bell pepper (Chopped)
• 0.375 cup green bell pepper (Chopped)
• 0.375 cup yellow bell pepper (Chopped)
• 0.25 cup frozen peas (May substitute lima beans)
• 0.25 cup coconut aminos (Added during stir-frying)
• salt (To taste)
• black pepper (To taste)
• crispy onions (Optional garnish)

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.

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.

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.

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.

Notes

The mushrooms may be marinated longer than 30 minutes for advance preparation. The author suggests roasting, smoking, grilling, or cooking them in a cast-iron skillet, with crispy edges preferred. Serve with a sauce of choice.

Nutrition per serving

• main
• vegan
• plant-based
• dairy-free
• gluten-free
• stir-fried
• smoked
• high-protein