Quinoa Pilaf with Shiitakes, Edamame, and Ginger

QUINOA PILAF WITH SHIITAKES, EDAMAME, AND GINGER
Yield
4-6 servings
Yield
4-6 servings
QUINOA PILAF WITH SHIITAKES, EDAMAME, AND GINGER
Yield
4-6 servings
Yield
4-6 servings
Ingredients
  • 1 1/2cups quinoarinsed and drained well
  • 2tablespoons vegetable oil
  • 4each green onionswhite parts minced, green parts sliced thin on bias
  • 4ounces shiitake mushroomsstemmed and sliced thin
  • 2teaspoons gingergrated
  • 1teaspoon coarse salt
  • 1 3/4cups water
  • 1/2cup cooked shelled edamame
  • 4teaspoons rice vinegar
  • 1tablespoon mirin
Yield:
Instructions
  1. Toast quinoa in medium saucepan over medium-high heat, stirring frequently, until quinoa is very fragrant and makes continuous popping sound, 5 to 7 minutes. Transfer quinoa to bowl and set aside.
  2. Return now-empty pan to medium-low heat and heat oil until shimmering. Add scallion whites, shiitakes, ginger, and salt; cook, stirring frequently, until softened, 5 to 7 minutes.
  3. Increase heat to medium-high, stir in water and quinoa, and bring to simmer. Cover, reduce heat to low, and simmer until grains are just tender and liquid is absorbed, 18 to 20 minutes, stirring once halfway through cooking. Remove pan from heat, stir in edamame, and let sit, covered, for 10 minutes. Fluff quinoa with fork; stir in scallion greens, vinegar, and mirin; and serve.