Recipe courtesy of J28 Sandwich Bar
Organic Peruvian Quinoa Mushroom Saltado
- Level: Intermediate
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 769
- Total Fat
- 16
- Saturated Fat
- 2
- Carbohydrates
- 129
- Dietary Fiber
- 15
- Sugar
- 6
- Protein
- 31
- Cholesterol
- 0
- Sodium
- 1781
- Total: 3 hr 30 min (includes cooling time)
- Active: 1 hr 5 min
Ingredients
1 cup cremini mushrooms
1 cup Peruvian quinoa, preferably organic
1 teaspoon vegetable oil, plus more for cooking
1/2 teaspoon kosher salt
1 teaspoon garlic paste
2 tablespoons soy sauce
2 teaspoons red wine vinegar
1 teaspoon Peruvian Yellow Pepper Paste, recipe follows
1/2 teaspoon ginger paste
1/2 medium red onion, sliced 1/2-inch-thick
1 Roma tomato, sliced 1/2-inch-thick
1 tablespoon sliced green onions (dark greens only)
Leaves from 4 stems fresh cilantro
Peruvian Yellow Pepper Paste:
1 cup Peruvian yellow peppers ("aji amarillo")
Directions
Special equipment:
a wok- Wash mushrooms, then pat dry or let drain for 15 minutes. Remove and discard stems, then slice caps 1/4-inch thick. Set aside.
- Wash quinoa with cold water three times, then let drain for 10 minutes. Combine vegetable oil, quinoa, salt and 1/2 teaspoon garlic paste in a pot on medium heat. Add water to cover quinoa by 1/4 inch and boil until done, about 30 minutes. Remove from heat and set aside.
- Combine soy sauce, vinegar, Yellow Pepper Paste, ginger paste and remaining 1/2 teaspoon garlic paste in small bowl. Mix well and set aside.
- Heat a wok over medium-high heat, then add vegetable oil and heat until smoking-hot. Add mushrooms and stir-fry for 1 minute, then set aside in small bowl.
- Add more oil to the wok and heat until hot, then add red onions and cook for 1 minute. Add tomato and cook for 1 minute, then add three-quarters of the stir-fry cooking sauce and saute for 30 seconds more. Add cooked mushrooms and stir-fry for final 15 seconds. Set half aside. Add half of cooked quinoa and remaining stir-fry sauce to the wok and cook for 1 minute.
- To serve, add all quinoa and pour over all mushroom stir-fry. Garnish with the green onions and cilantro leaves and serve.
Peruvian Yellow Pepper Paste:
- Cut peppers in half and remove seeds and veins.
- Add to a medium pot and cover with cold water. Place over medium heat and bring to a boil, then let peppers boil for 10 minutes. Remove from heat and drain well for 15 minutes. Repeat this step two additional times, starting peppers each time in fresh cold water.
- While still warm, peel off skin. Blend skinless peppers in a blender to create a paste. Let paste cool down, then store in a lidded container in the fridge.
Cook’s Note
Use kitchen gloves at all times when preparing paste using any hot peppers.