All Recipes Side Dish Vegetables Squash Summer Squash

Ingredients

2 cups water 1 cup quinoa 3 tablespoons butter 2 zucchini, diced 12 shiitake mushrooms, sliced 2 cloves garlic, minced 1 teaspoon chopped ginger 2 tablespoons soy sauce, divided 1 tablespoon hoisin sauce 1 tablespoon furikake (Japanese nori seasoning), or to taste ½ teaspoon sea salt, or to taste

Nutrition Info

306 calories carbohydrate: 40 g cholesterol: 23 mg fat: 11.9 g fiber: 4.8 g protein: 9.1 g saturatedFat: 5.8 g servingSize: - sodium: 928.8 mg sugar: 5 g transFat: : - unsaturatedFat: : -

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
Meanwhile, butter in a medium saucepan. Add zucchini, mushrooms, garlic, and ginger, cook and stir until tender, 8 to 10 minutes. Stir in 1 tablespoon soy sauce and hoisin sauce.
Mix remaining soy sauce into the cooked quinoa, scoop into a serving bowl. Top with the vegetable mixture. Garnish with furikake seasoning and sea salt.

4 servings

I threw this quinoa together while trying to make a dish with what I had left in my kitchen. To my surprise, it was wonderful and easy!