Good Things in Small Packages: Mushroom Quinoa

I’m always on the lookout for healthy ingredients that don’t require refrigeration, or at least have a long shelf life, especially for weeknight dinners. So I was pleasantly surprised to find a $5 bag of dried Maitake mushrooms at the non-frugal Ferry Building and a bag of ready-to-cook red quinoa at a nearby market. Bingo!

First, soak the mushrooms in hot water for 15-30 minutes. Meanwhile, cook the quinoa according to instructions, and prep your ingredients of choice. I sautéed minced garlic with chopped green onions and carrots in olive oil, before stirring the mushrooms in. I added spinach directly to the pot of quinoa, and microwaved frozen peas, before pouring in the sauté mixture. For seasoning, I used a generous sprinkling of salt and a couple shakes of fish sauce.

Basically, use your imagination and enjoy guilt-free!

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