Quinoa with Oyster Mushrooms and Adzuki Beans
Elevate your weeknight dinners with this hearty and wholesome Quinoa with Oyster Mushrooms and Adzuki Beans recipe! Packed with plant-based protein and rich, earthy flavors, this dish combines nutty quinoa, tender adzuki beans, and the umami goodness of perfectly sautéed oyster mushrooms. A fragrant blend of smoked paprika, cumin, and a hint of lemon juice creates a bold yet balanced flavor profile, while garlic and onion add a comforting savory base. This vegan and gluten-free recipe is as nutrient-dense as it is satisfying, perfect for a nutritious main course or a stunning side. Ready in just 40 minutes, it’s a versatile, one-skillet meal that’s easily customizable and sure to impress. Garnished with fresh parsley for a pop of color and freshness, this dish makes healthy eating look and taste incredible!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup adzuki beans (cooked or canned, rinsed and drained)
- 8 ounces oyster mushrooms
- 2 tablespoons olive oil
- 3 units garlic cloves (minced)
- 1 medium yellow onion (diced)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
- 1 tablespoon lemon juice
Instructions
Rinse the quinoa under cold water in a fine-mesh strainer to remove any bitterness.
In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
While the quinoa is cooking, clean the oyster mushrooms by gently wiping them with a damp paper towel. Tear or slice them into bite-sized pieces.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent.
Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to prevent burning.
Add the oyster mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
Stir in the cooked adzuki beans, soy sauce, ground cumin, smoked paprika, salt, and black pepper. Mix well and cook for 2-3 minutes to allow the flavors to meld.
Add the cooked quinoa to the skillet and gently stir everything together until well combined. Cook for 2 more minutes, allowing everything to warm through.
Turn off the heat and stir in the lemon juice for a bright, zesty finish.
Serve the quinoa mixture in bowls, garnished with fresh chopped parsley.
Nutrition Facts
Calories |
226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 767 mg | 33% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 3.0 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 743 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
