Quinoa Pilaf with Shiitakes, Edamame, and Ginger
By Dan SouzaPublished on November 21, 2013
Time
55 minutes
Yield
Serves 4 to 6
Ingredients
Before You Begin
If you buy unwashed quinoa, rinse the grains in a fine-mesh strainer, drain them, and then spread them on a rimmed baking sheet lined with a dish towel and let them dry for 15 minutes before proceeding with the recipe. We like the convenience of prewashed quinoa. If you buy unwashed quinoa (or if you are unsure if it's washed), quinoa should be rinsed before cooking to remove its bitter protective coating (called saponin) and dried on a towel. We developed this recipe using using white quinoa. Red quinoa will work, but because its seed coat is thicker, the grains have a crunchier texture. Black quinoa's seed coat is even thicker than that of red quinoa; we don't recommend it for this recipe.
Instructions
- Toast quinoa in medium saucepan over medium-high heat, stirring frequently, until quinoa is very fragrant and makes continuous popping sound, 5 to 7 minutes. Transfer quinoa to bowl and set aside.
- Return now-empty pan to medium-low heat and heat oil until shimmering. Add scallion whites, shiitakes, ginger, and salt; cook, stirring frequently, until softened, 5 to 7 minutes.
- Increase heat to medium-high, stir in water and quinoa, and bring to simmer. Cover, reduce heat to low, and simmer until grains are just tender and liquid is absorbed, 18 to 20 minutes, stirring once halfway through cooking. Remove pan from heat, stir in edamame, and let sit, covered, for 10 minutes. Fluff quinoa with fork; stir in scallion greens, vinegar, and mirin; and serve.
Time
55 minutesYield
Serves 4 to 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Most recipes for quinoa pilaf turn out woefully overcooked because they call for nearly twice as much liquid as they should. We cut the water back to ensure tender grains with a satisfying bite. We toast the quinoa in a dry skillet to develop its natural nutty flavor and finish our pilaf with a judicious amount of boldly flavored ingredients.
Before You Begin
If you buy unwashed quinoa, rinse the grains in a fine-mesh strainer, drain them, and then spread them on a rimmed baking sheet lined with a dish towel and let them dry for 15 minutes before proceeding with the recipe. We like the convenience of prewashed quinoa. If you buy unwashed quinoa (or if you are unsure if it's washed), quinoa should be rinsed before cooking to remove its bitter protective coating (called saponin) and dried on a towel. We developed this recipe using using white quinoa. Red quinoa will work, but because its seed coat is thicker, the grains have a crunchier texture. Black quinoa's seed coat is even thicker than that of red quinoa; we don't recommend it for this recipe.
Instructions
- Toast quinoa in medium saucepan over medium-high heat, stirring frequently, until quinoa is very fragrant and makes continuous popping sound, 5 to 7 minutes. Transfer quinoa to bowl and set aside.
- Return now-empty pan to medium-low heat and heat oil until shimmering. Add scallion whites, shiitakes, ginger, and salt; cook, stirring frequently, until softened, 5 to 7 minutes.
- Increase heat to medium-high, stir in water and quinoa, and bring to simmer. Cover, reduce heat to low, and simmer until grains are just tender and liquid is absorbed, 18 to 20 minutes, stirring once halfway through cooking. Remove pan from heat, stir in edamame, and let sit, covered, for 10 minutes. Fluff quinoa with fork; stir in scallion greens, vinegar, and mirin; and serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Key Equipment
Keep Exploring
0 Comments