Up until about 4 years ago I’d never cooked quinoa. Ok, up until about 4 years ago I’d never really cooked much of anything. My most common culinary feats came in to-go containers, and my version of a homemade dinner was my famous “safsouf au frigo”, a tabouleh you make in the morning with raw couscous, leave it in your fridge all day, and when you come home you stir & eat it. Whew! Slaving over a hot stove…what a drag!
Those days are gone and when I decided to cook, I realized I lacked the skills and basic know-how to do much other than boil water and chop veggies- and that’s really all you need to know how to do for this delicious dish!
Oh, right, back to my little 4-years-ago flashback. Because I am the academic-nerd type, I thought to myself “get ye a book of cookingness oh Shellyfish sans skills of the culinary variety” and that’s what I did. Recettes au Quinoa by Claudine Demay et Didier Perreol is a cute little book (literally, it’s not much bigger than my hand), but has 60 quinoa-based recipes. Not all the recipes are vegan, or even vegetarian, but the majority are, and those that aren’t are pretty easy to veganize. This book was great for me as a neophyte in the kitchen, because it has recipes spanning from breakfast-lunch-dinner, plus breads & muffins and more. I slightly adapted the following recipe, which is one of my family’s favorites (yes, even Mr. Fish likes it! go figure!). It’s also one of the only recipes I use with fennel – thanks to this recipe I cooked with it for the first time!
Quinoa aux champignons adapted from Quinoa aux pleurotes from Recettes au Quinoa
- 1 cup cooked quinoa
- a pound of mushrooms
- 1 fennel bulb, sliced in lovely diagonals
- cloves of garlic (minced) to taste- I used about 4 or 5
- sesame oil
- the equivalent of 2 plain soy yogurts or soy cream
- 1/2 cup fresh cilantro or parsley
Clean & slice your mushrooms, and sauté them in a heavy-bottomed pan in about a half a cup of water for about 10 minutes, stirring from time to time, and adding water if it gets too dry. Drain off any water that may be left-over after 10 minutes, and add two tablespoons of sesame seed oil, the fennel, garlic, salt & pepper to taste, and cook covered, over low heat, for about 15 minutes, or until the fennel is nice & tender.
Remove the pan from heat and gently stir in the soy yogurt or cream and your herb of choice. Yum! Here is a really horrible picture of what it looks like, but you are all imaginative fish, so pretend it’s just beautiful!