Fried Red Quinoa with Smoked Mushrooms

Have you ever tried Red Quinoa? I have been trying new grains lately and red quinoa may be one of my new favorites. With a heartier, chewier texture and nuttier flavor, it gives any dish nutrient dense bite. Did you also know quinoa is a complete protein, containing all 9 essential amino acids! Hope you have an opportunity to try this special seed grain.

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Ingredients

2-3 cups red quinoa
6-7 oz oyster mushrooms

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Jerk Marinade

1/4 cup coconut amino
1 Tbsp + 2 tsp chipotle powder
3 tsp minced garlic
1 tsp oregano
1 tsp dried OR fresh cilantro
2 Tbsp refined coconut oil
2 Tbsp lime juice
1 Tbsp agave
to taste salt & pepper

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Additional Ingredients

2 tsp fresh minced garlic
2-3 Tbsp refined coconut oil
1/4-1/2 cup chopped red bell pepper
1/4-1/2 cup chopped green bell pepper
1/4-1/2 cup chopped yellow bell pepper
1/4 cup frozen peas OR lima beans
1/4 cup coconut amino
to taste salt
crispy onions (optional garnish)

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Directions

Rinse well, then cook quinoa, while you prepare the marinade and additional ingredients
Blend Jerk Marinade ingredients in a high-speed blender. TIP: Adjust the level of spice by adding more chipotle powder
Brush the marinade over the oyster mushrooms until fully coated. Allow the mushrooms to marinate for 15-30 minutes (or longer if you want to prep in advance) *Keep the remaining marinade for the next step*
Roast, smoke, grill, or cook the mushrooms in a cast iron skillet until your preferred doneness is achieved (I like my mushrooms to have crispy edges). Brush more of the marinade on the mushrooms and set aside
In a pan, sauté garlic in coconut oil
Add red, green, and yellow bell peppers and peas to the pan. Cook for 5-10 minutes on low-medium heat. Then, add quinoa, coconut amino, and mushrooms to the pan. Add salt & pepper to taste.
Enjoy with a sauce of choice and crispy onions

Shopping List

Ingredients

2-3 cups red quinoa
6-7 oz oyster mushrooms

‍

Jerk Marinade

1/4 cup coconut amino
1 Tbsp + 2 tsp chipotle powder
3 tsp minced garlic
1 tsp oregano
1 tsp dried OR fresh cilantro
2 Tbsp refined coconut oil
2 Tbsp lime juice
1 Tbsp agave
to taste salt & pepper

‍

Additional Ingredients

2 tsp fresh minced garlic
2-3 Tbsp refined coconut oil
1/4-1/2 cup chopped red bell pepper
1/4-1/2 cup chopped green bell pepper
1/4-1/2 cup chopped yellow bell pepper
1/4 cup frozen peas OR lima beans
1/4 cup coconut amino
to taste salt
crispy onions (optional garnish)

‍

Directions

Rinse well, then cook quinoa, while you prepare the marinade and additional ingredients
Blend Jerk Marinade ingredients in a high-speed blender. TIP: Adjust the level of spice by adding more chipotle powder
Brush the marinade over the oyster mushrooms until fully coated. Allow the mushrooms to marinate for 15-30 minutes (or longer if you want to prep in advance) *Keep the remaining marinade for the next step*
Roast, smoke, grill, or cook the mushrooms in a cast iron skillet until your preferred doneness is achieved (I like my mushrooms to have crispy edges). Brush more of the marinade on the mushrooms and set aside
In a pan, sauté garlic in coconut oil
Add red, green, and yellow bell peppers and peas to the pan. Cook for 5-10 minutes on low-medium heat. Then, add quinoa, coconut amino, and mushrooms to the pan. Add salt & pepper to taste.
Enjoy with a sauce of choice and crispy onions