I’ve said it before, but having grown up in a family where we had weekly dinners that were the same over and over, I find it hard to plan out meals. I like spontaneity, where I have the freedom to make whatever catches my fancy or what I see in the grocery store. I came across a buy on mushrooms and took them home, with no idea what I would make. First I was thinking a mushroom stroganoff, then my mind wandered to a mushroom gravy, served over quinoa. The meal was whole grain, vegan and gluten-free but most of all delicious.
I did find one disturbing thing while making the dish. My soy sauce had preservatives in it (Good ol’ sodium benzoate). Yuck. I had bought it and not read the back. Which for me? That is something I don’t normally do. My laziness came from that I had bought the brand for years and I don’t use it often. A bottle can sit there for a long time. Yuck. Needless to say after using it for the recipe, I tossed said bottle in the recycle bin. Either I’ll go back to making my own or find an organic brand. So…do read labels. Especially of condiments you rarely use.
Mushroom Gravy over Quinoa
- 3 cups water
- 1½ cups quinoa
- 2 Tbsp extra virgin olive oil, divided
- 1 lb baby bella mushrooms, sliced
- 1 lb white button mushrooms, sliced
- 1 small onion, diced
- 1 small green bell pepper
- 1 Tbsp garlic
- ½ tsp ground black pepper
- 2 Tbsp Quinoa Flour
- 2 cups unsweetened almond milk
- 1 Tbsp parsley
- 2 Tbsp lower sodium soy sauce or tamari
Rinse the quinoa in a fine mesh strainer, shake off. Add to a tall saucepan with water and a pinch of fine sea salt. Bring to boil, cover and reduce heat to medium-low. Cook for 15 minutes, turn off heat and let rest for 5 minutes. Fluff gently before serving.
Heat a large skillet over medium-high, add 1 Tablespoon oil and mushrooms. Saute until golden, set aside in a bowl. Add the remaining oil, onion and bell pepper, sauté until tender. Whisk in the garlic, pepper and quinoa flour, cook for a minute. Whisk in the milk till smooth, then stir the mushrooms back in. Season with parsley and soy sauce/tamari. Let heat through till thickened, whisking often.
Serve over quinoa.