This dish started as a phantasy ride on “fried rice” – but I was in hurry and Quinoa cooks much faster than rice. And I like the crunch this grain has. I was kind of mixing stuff together without plan, but the result was surprisingly delicious! Nobody complaint about “healthy food”!!! The recipe might look like a lot of ingredients, but it’s basically your “Chinese cooking stuff” already in the pantry.
Quinoa Edamame Pilaf
1 cup quinoa – cooked in 2 cups of chicken broth
½ red onion, finely copped
1 carrot – peeled and chopped
½ cup chopped celery root (you can use celery stick as well, but the root is softer)
2 cloves garlic, smashed
¼ cup low sodium soya sauce
¼ cup oyster sauce (I like Ka.Me)
¼ cup blended sesame oil
3 tbsp peanut oil
¼ Worcestershire sauce
Salt and pepper (careful, sauces are salty)
Juice from ½ lime
2 tbsp Sriracha (hot chilli sauce) (optional, but delicious!!!)
2 tbsp roasted sesame seeds
2 tbsp flex seeds
1 can of Straw mushrooms
1 cup cooked Edamame soybean
Cook quinoa, following the instructions, until soft. Fluff and lets stand.
In the large pan cook (or wok) heat peanut oil and sauté onions, celery and carrot for a minute. Season with salt and pepper. Add garlic and mix together. Sauté for another 30 seconds. Add all the sauces and sesame oil. Add Sriracha if you don’t mind the heat. Stir in quinoa and Edamame soybean. Season with lime juice and sprinkle seeds over the mix for a healthy crunch.
At the end, mix in the drained straw mushrooms (chop in smaller pieces if desired).