Recipes » Main Dish » Ginger Coriander Mushroom Sauce and Minty Garlic Quinoa
T. Colin Campbell Center for Nutrition Studies
Ginger Coriander Mushroom Sauce Over Minty Garlic Quinoa Recipe


  • 1 cup quinoa +2 cups water
  • 10 garlic cloves, minced
  • 2 scallions
  • 2 Tbsp fresh mint, chopped
  • ¼ tsp sea salt
  • 1 ½ cups water
  • 1 onion, chopped
  • 1 Tbsp ginger, peeled and diced
  • 1 Tbsp coriander powder
  • 1 tsp sea salt
  • 6 cups mushrooms, sliced
  • 1 cup water
  • ¼ cup tomato paste
  • Fresh black pepper to taste


  • 1. Water sauté 1/2 of the garlic, scallions and mint in a saucepan for two minutes on low to medium heat.
  • 2. Add the quinoa, salt and pepper and cook for 2 minutes, stirring occasionally.
  • 3. Add two cups of water and bring to a boil. Turn heat to low and simmer for 15-20 minutes until the water has been absorbed.
  • 4. For the sauce, heat 1/2 cup of water in a pot until just starting to boil. Add the onions, garlic and ginger and cook for 5 minutes on medium heat.
  • 5. Add the coriander, salt, mushrooms and another 1/2 cup water. Cook for 3 minutes.
  • 6. Add the tomato paste and the other 1/2 cup of water and stir.
  • 7. Cook on low to medium heat for 10 minutes, stirring intermittently so that the mushrooms don’t stick to the bottom of the pan.
  • 8. Add pepper, turn off heat and set aside.
  • 9. Place a portion of the quinoa on a plate, top with the sauce and garnish with fresh mint, red pepper flakes and serve.

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