Protein-packed, fibre-rich quinoa is steeped in the full-bodied flavour of shiitake mushrooms, brightened up with mixed veggies, and served with a side of spicy roasted brussels sprouts (rich in vitamin C and K). A drizzle of homemade tangy tahini dressing brings the dish together nicely.

CategoryDifficultyBeginner

Yields2 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

For the mushroom quinoa
 1 cup quinoa
 2 tsp minced garlic
 1 red bell pepper, diced
 ¼ cup sweetcorn
 ¼ cup garden peas
 4 large mushrooms (preferably brown, oyster or shiitake), chopped
 1 tbsp soy sauce
 ½ tsp black pepper
 Salt to taste
For the brussels sprouts
 500 g brussels sprouts
 1 tbsp olive oil
 2 tsp soy sauce
 ½ tsp smoked paprika
 ½ tsp curry powder
 ½ tsp garlic powder
 ½ tsp salt
Optional - tahini dressing
 2 tsp plain tahini (sesame seed paste)
 1 tsp soy sauce
 3 tbsp lemon juice
 hot water

Mushroom quinoa
1

In a large saucepan, steam-fry the garlic for a minute or two.

2

Add the mushrooms and olive oil, and sautee another couple minutes.

3

Add the quinoa, along with enough water to cook it. Cover the saucepan and leave to simmer until quinoa is nearly cooked.

4

Add the corn, peas, red bell pepper, soy sauce and spices, and simmer uncovered for 3-5 minutes, until the water is dried out. Stir periodically to make sure it does not get burned.

Roasted brussels sprouts
5

Preheat the oven to 230 degrees Celsius. Remove stems and damaged outer leaves of the sprouts, and rinse thoroughly. Slice each one in half.

6

Add all other ingredients to the bowl and mix well to distribute the spices evenly. Transfer the sprouts to a lined baking sheet and bake at 230 degrees Celsius for 20-25 minutes, until they are golden brown.

Tahini dressing
7

Stir all ingredients except hot water together vigorously until a smooth paste forms. Add hot water gradually until you achieve your desired consistency. Serve over the quinoa and brussels sprouts.

GALLERY

Ingredients

For the mushroom quinoa
 1 cup quinoa
 2 tsp minced garlic
 1 red bell pepper, diced
 ¼ cup sweetcorn
 ¼ cup garden peas
 4 large mushrooms (preferably brown, oyster or shiitake), chopped
 1 tbsp soy sauce
 ½ tsp black pepper
 Salt to taste
For the brussels sprouts
 500 g brussels sprouts
 1 tbsp olive oil
 2 tsp soy sauce
 ½ tsp smoked paprika
 ½ tsp curry powder
 ½ tsp garlic powder
 ½ tsp salt
Optional - tahini dressing
 2 tsp plain tahini (sesame seed paste)
 1 tsp soy sauce
 3 tbsp lemon juice
 hot water

Directions

Mushroom quinoa
1

In a large saucepan, steam-fry the garlic for a minute or two.

2

Add the mushrooms and olive oil, and sautee another couple minutes.

3

Add the quinoa, along with enough water to cook it. Cover the saucepan and leave to simmer until quinoa is nearly cooked.

4

Add the corn, peas, red bell pepper, soy sauce and spices, and simmer uncovered for 3-5 minutes, until the water is dried out. Stir periodically to make sure it does not get burned.

Roasted brussels sprouts
5

Preheat the oven to 230 degrees Celsius. Remove stems and damaged outer leaves of the sprouts, and rinse thoroughly. Slice each one in half.

6

Add all other ingredients to the bowl and mix well to distribute the spices evenly. Transfer the sprouts to a lined baking sheet and bake at 230 degrees Celsius for 20-25 minutes, until they are golden brown.

Tahini dressing
7

Stir all ingredients except hot water together vigorously until a smooth paste forms. Add hot water gradually until you achieve your desired consistency. Serve over the quinoa and brussels sprouts.

Mushroom quinoa with roasted brussels sprouts