Quinoa gives any stir-fry a modern twist and an enjoyable chewy texture. The stems on shiitake mushrooms are woody and not nice to eat, so make sure to remove and discard them before you slice the caps.
- Portion size 4 servings
- 2 teaspoons olive oil
- 4 cups sliced shiitake mushrooms
- 4 cups sliced cremini or white mushrooms
- 4 cups small broccoli florets
- 2 cups frozen shelled edamame thawed
- 2 garlic minced
- 2 teaspoons grated fresh ginger
- 2/3 cups sodium-reduced chicken broth
- 3 tablespoons sodium-reduced soy sauce
- 2 teaspoons chili garlic sauce (optional)
- 1 teaspoon sesame oil
- 4 cups cooked quinoa
MethodIn large skillet, heat oil over medium-high heat; saute shiitake and cremini mushrooms, stirring often, until no liquid remains and mushrooms begin to brown, about 8 minutes.
Stir in broccoli, edamame, garlic and ginger; saute until broccoli is tender-crisp, about 5 minutes. Meanwhile, stir together broth, soy sauce, chili garlic sauce (if using) and sesame oil; set aside.
Add quinoa to skillet; drizzle broth mixture over top. Saute until quinoa is heated through, about 4 minutes.
Nutritional facts per serving: about
- Fibre 13 g
- Sodium 589 mg
- Sugars 5 g
- Protein 20 g
- Calories 344.0
- Total fat 10 g
- Potassium 1290 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 48 g
- Iron 36.0
- Folate 137.0
- Calcium 11.0
- Vitamin A 20.0
- Vitamin C 73.0