Ginger Coriander Mushroom Sauce and Minty Garlic Quinoa
What You'll Need
1 cup quinoa +2 cups water
10 garlic cloves, minced
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
How to Make It
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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