Quinoa with Shiitake Gravy
Yield
8 servingsPrep
15 minCook
45 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
quinoa
|
*
|
| 1 | package |
mushrooms, shiitake
|
*
|
| 1 | medium |
onions
|
|
| 4 | cups |
water
|
|
| ¼ | cup |
shoyu
|
* |
| 2 | tablespoons |
brown rice vinegar
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
quinoa
|
*
|
| 1 | package |
mushrooms, shiitake
|
*
|
| 1 | medium |
onions
|
|
| 946 | ml |
water
|
|
| 59 | ml |
shoyu
|
* |
| 3E+1 | ml |
brown rice vinegar
|
* |
Directions
Cook Quinoa according to package directions.
Soak Shiitake mushrooms until soft about 30 to 45 minutes.
Bring 2 cups of water to a boil.
When shiitakes are soft remove stems and slice caps.
Add soaking liquid and and shiitakes to boiling water and cook for 30 minutes.
Add sliced onions, cook another 5 minutes.
Add remaining water and shoyu, bring to a boil, stir in dissolved kudzu, turn off heat.
Liquid will thicken and become clear.
Serve over Quinoa. Garnish wtih chopped green onions.
