Quinoa, Shiitake Mushrooms and Adzuki Beans
This one-pot quinoa dish cooks grain, beans and vegetables together in vegetable broth, so the quinoa soaks up flavor as it simmers. Sweet adzuki beans add protein and a soft, slightly nutty bite, while sliced shiitake mushrooms bring an earthy, savory note. Oyster mushrooms work if you cannot find shiitake. It needs one pot and about half an hour, and it keeps well for packed lunches.
Instructions
Warm the olive oil in a large pot over medium heat. Add the carrots, scallions and shiitake mushrooms and cook, stirring now and then, until the carrots are tender.
Pour in the vegetable broth, then add the drained adzuki beans and the washed quinoa. Bring the pot to a boil.
Turn the heat down to low and let everything simmer for about 20 minutes. It is ready when the quinoa has absorbed the liquid and none is left pooling at the bottom.
Season with salt and pepper. Fluff and mix with a fork or wooden spoon so the beans and vegetables are spread evenly through the grain.
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