Quinoa is not only a complete protein with all the essential amino acids, it is a versatile food that can absorb flavors from different cuisines. Also, it is gluten-free too.
This dish is inspired by my love for Chinese fried rice and my travel to South Korea, where fried rice is made in a cast-iron after the meal is done. The char to the rice from the cast-iron, mixed in with the leftovers in the pan, and gochujang is delicious!
Nutritional and Health Benefits
A. Shiitake Mushrooms
- A source of protein, dietary fiber, iron, and vitamin C.
- Contains an active compound called lentinan, an ability to strengthen the immune system to fight infection and disease.
- Known to lower cholesterol levels from the compound known as eritadenine.
- A source of vitamin B3, which plays an important role in energy production and carbohydrate metabolism.
- Sodium, an electrolyte mineral that works with potassium and chloride to regulate water balance and distribution, kidney and adrenal function, acid-base balance, muscle and nerve cell function, and heart function.
- When buying tamari, I recommend gluten-free and low-sodium.
- 1 cup cooked white quinoa, cool
- 2 tbsp olive oil
- 1 spanish onions, thinly sliced
- 5 garlic cloves, minced
- 8 each brussel sprouts, thinly sliced
- 10 oz Shiitake mushrooms, stems removed, thinly sliced
- 2 each scallions, thinly sliced
- 1 tbsp tamari
- 2 tbsp gochujang
- 1 tsp sesame oil
- Heat the 2 tbsp olive oil in a wok or a large non-stick pan over high heat. Cook the thinly sliced onions and shiitake mushrooms with the garlic in the pan until tender.
- Push the cooked onions and mushrooms on to one side, add the sliced brussel sprouts to the pan, if need, add more oil to the pan. Cook until tender.
- Add the cooked and cool quinoa to the hot pan. Stir well. Add a little more oil, if needed, to prevent sticking to the pan.
- Once the quinoa and vegetables are mixed well, add the tamari, gochujang, and sesame oil. Stir-fried until heated through and the flavors are balanced. Garnish with the sliced scallions.