Mushroom Quinoa Stir-fry with Lettuce

Vegan

Mushroom Quinoa Stir-fry with Griddled Lettuce Wedges

40

Mins

2

Serves

If you often go for rice or noodles in a stir fry, give quinoa a go, in this mushroom stir-fry. It cooks just like rice and you can pick from the white, red or black varieties which are slightly nuttier and look gorgeous. The griddled lettuce wedges in this recipe take this stir-fry to the next level and are a fantastic way of using up any lettuce you have that might be looking a little limp and weary.

Method

  1. Cook the quinoa according to packet instruction with a pinch of sea salt, takes about 15 minutes and when tender, set aside. Drain excess liquid, if any.
  2. Meanwhile, roughly slice the mushrooms and in a large frying pan or wok, melt the coconut oil over a high heat and add the mushrooms and fry for 10 minutes or until the mushrooms start turning golden. Stir every now and then.
  3. While the mushrooms are frying, peel the ginger with a spoon then finely chop the ginger, garlic and the stems of the coriander. Set the coriander leaves aside.
  4. Add the chopped ginger, garlic and coriander stem to the mushrooms and fry for 1 minute.
  5. Meanwhile, tear the Cavolo Nero off the stems then finely shred the leaves then add them to the pan for a final 2 minutes.
  6. Place a griddle pan over a high heat and slice the gem lettuce into halves so you have 4 pieces of lettuce.  Once the griddle pan is searing hot add the lettuce wedges and griddle until charred all over, about 1 minute on each side.
  7. Back to the mushroom pan, once the cavolo nero has wilted, add the quinoa, toss it all together with tamari, toasted sesame oil, lime zest and juice, taste for seasoning
  8. Plate up the quinoa mix, top with the lettuce wedges and scatter over the sesame seeds and the fresh coriander leaves and chilli to finish.

Recipes created in partnership with John Lewis and Partners for AEG Ovens

Ingredients

200g uncooked quinoa
1 thumb of ginger, 10g
4 cloves of garlic
Small Bunch of coriander, 30g
I small head of Cavolo Nero, 150g or savoy cabbage
400g of mushrooms like chanterelle, shiitake, chestnut, roughly sliced
2 tbsp of coconut oil
3 tbsp of sesame seeds (I like the mix of black and white)
2 gem lettuce
2 tbsp of tamari
1 tbsp of toasted sesame seed oil
Juice and zest of 1 lime
Sea salt & pepper
To serve:
4 Spring onions, sliced
1 red chilli, roughly chopped

 

My Cookbook

No Comments

Sorry, the comment form is closed at this time.

join my newsletter

Be the first to get exclusive recipes, plus kitchen tips & tricks by signing up to my newsletter!