Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 306
- Carbohydrate: 40g
- Fat: 12g
- Fiber: 5g
- Protein: 9g
- Sugar: 5g
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