1 1/2 tbsps Doña Elena Pure Olive Oil
1 tsp minced garlic
1/2-cup mushrooms, sliced
1 cup (170 g) uncooked quinoa
1/8 tsp cumin
1/8 tsp paprika
1/4 tsp turmeric
1/4 tsp salt
1 1/2 cups water or vegetable stock
1/2 cup red and green bell pepper, diced
1/2 cup purple cabbage, julienned
1/2 cup chopped flat parsley
2 bundles bokchoy, sliced thinly
1/2 tsp grated dried shiitake mushroom
juice and zest of 1 small lemon
juice and zest of 1 orange
2 Tbsp Dona Elena Extra Virgin Olive Oil
1/4 cup mandarin oranges, drained
- Put quinoa in a fine mesh strainer. Rinse under running water until water runs clear.
- Heat oil in a saucepot over medium heat. Saute garlic. Add mushrooms and cook for about a minute. Add quinoa. Add more oil if needed. Quinoa grains must be coated with oil so it will be fluffy when cooked. Let it simmer then cook for about 15 minutes.
- Once cooked, add the bell peppers, purple cabbage, flat parsley and bokchoy. Grate some dried shiitake on top for added umami. Cover so vegetables will soften in the steam as you make the dressing.
- To make the dressing, whisk together lemon juice, orange juice and olive oil. Or you may put the ingredients in a small bottle and shake well. Season with salt and pepper.
- Pour over the salad while still hot. Add mandarin oranges. It may be served hot, room temperature or cold.
Note: This is one of Chef Mom Instructor Len Santos-Ding’s One Pan-Recipes for Jeunesse Anion