Teriyaki Mushroom and Asparagus Quinoa

By on February 13, 2013
Teriyaki Mushroom and Asparagus Quinoa | Follow @CaliCooking for healthy recipes inspired by the California Lifestyle

So this might not look beautiful to your eyes, but I promise, your taste buds will disagree. I threw this meal together based on a couple ingredients I bought at the local farmers market over the weekend: some giant shiitake mushrooms and an asparagus bundle. I love shiitake mushrooms and they always go great with asian flavors so I thought I would just throw something together with that idea in mind. I stuck the mushrooms in my awesome vitamix blender (you can use a food processor too or a regular blender) before they were cooked so that they were small enough that my boyfriend wouldn’t notice them. It’s not that he doesn’t like mushrooms…its just that he doesn’t like them when he can see them…So they were kind of hidden–a great trick if someone you love to cook for doesn’t like mushrooms! I also liked doing this with the mushrooms because when they were thrown in with some quinoa and teriyaki, everything held together well. I could have practically made some quinoa mushroom meatballs or burger patties if I wanted!

Anyway, I ended up also blending the asparagus because I blended the mushrooms, so why not the asparagus too? In the end it made for a really cool texture and I never tasted a big bite of veggies, even though that’s exactly what I was eating. This makes a great dish for those of you who don’t really enjoy eating your vegetables. The shiitake mushrooms add a “meatiness” to the consistency also, which was nice since there’s no actual meat in this.

I used two different types of mushrooms for this, the shiitake mushrooms and an East Asian type called enoki mushrooms. The enoki mushrooms added a much different texture then the shiitake; they have kind of a pop when you bite into them. It’s hard to describe…Anyway, it might be hard to find these in many places, but if you have an asian market near you, I’m sure you can find them there. Otherwise, just use shiitake by itself or add any other type you’d like!

Some Interesting Facts About Shiitake Mushrooms: Did you know that shiitake mushrooms contain lentinan, which makes our immune systems strong and helps to fight off diseases? Lentinan is also believe to stop or slow down tumor growth. Lastly, these little fungi help lower cholesterol and maintain our cardiovascular health with a compound called D-Eritadenine (DEA). Read more about these awesome shrooms here

 

What You’ll Need:

♦8-10 large shiitake mushrooms (double the amount if you find small ones)

♦1 bundle of asparagus

♦1 package of enoki mushrooms (click to see what they look like packaged)

♦1 cup dry quinoa

♦1 tbs sesame oil

♦3-4 tbs teriyaki sauce (I like to use a brand called soy vay because it packs a lot of flavor in a small amount of sauce)

♦ 3 garlic cloves, minced/chopped finely

♦ 1/4 tsp cayenne pepper

♦1/4 tsp salt

approx. 4 servings at 240 calories/serving, 40g carbs, 6.5g fat, 7g fiber, 9g protein

(For a bigger meal, I eat 2 servings of this and I’m full for a lonnngg time after that!)

What You’ll Do:

Start by cooking the quinoa according to the packaging.  Add 1 tbs of teriyaki sauce, 1 minced garlic clove, and the cayenne pepper to the water it’s cooking in and stir.

While the quinoa is cooking, add the sesame oil and 1 tbs minced garlic to a pan and heat. Pulse the shiitake mushrooms into tiny bits in your blender and add to the pan with sesame oil. Cut off the roots of the enoki mushrooms and then cut them into 1 inch pieces and add them to the shiitake mushrooms after those have been cooking for about 3 minutes. Add 1 tbs teriyaki sauce and mix around for another 3 minutes. Take the mushrooms off the heat and throw in a bowl.

Cut off 1-2 inches of the bottoms of the asparagus spears and discard. Cut the remaining spears into 1/2 – 1 inch pieces. Add 2 tbs of water, 1/4 tsp salt, 1 tbs teriyaki sauce, and the last clove of minced garlic to the pan and add the asparagus. Cook the asparagus for about 5 minutes.

Take the asparagus off the heat and throw the pieces in the blender and pulse until the they’re chopped into smaller bits and strands of asparagus rather than chunks. Add this to the mushroom bowl.

Take the cooked quinoa off the stove and add it to the mushroom and asparagus mixture, mix until everything is blended well. Stand back and admire your low-fat Frankenstein creation. Trust me, it tastes delicious. Enjoy!

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