Mushroom Quinoa Recipe Teeccino Quinoa Miso Detox Bowl Make today at H

Category: Entrees & sides
Difficulty: Moderate
Servings: 6 bowls

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Ingredients

1 yellow onion diced
2 cups quinoa
12 stems kale up to 15, Lacinato or 'Tuscan' Kale is preferred
2 tbsp yellow miso
1 lb brown crimini or button mushrooms
3 cloves garlic finely chopped
3 tbsp olive oil
2 tbsp butter (or vegan alternative)
2 scallions sliced into small rounds including some of the green part
4 tea bags [Dandelion Vanilla Nut Roasted Herbal Tea] or 2 tbsp of Teeccino Dandelion Vanilla Nut

Teeccino Dandelion Vanilla Nut

We made this recipe with Teeccino Dandelion Vanilla Nut featuring roasted dandelion root, a renowned detox and weight loss herb. Coffee notes from roasted chicory and bitter dandelion are softened by creamy vanilla bean and golden roasted almonds and lightly sweetened with dates and figs. Teeccino’s Dandelion Blends are certified gluten free.

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Instructions

Prep Time: 2 hours , Cook Time: 30 Minutes , Calories per serving :360

Clean the mushrooms by gently brushing their tops under water. Don't expose their gills to water. Chop off their stems.
Put the cleaned mushrooms, gill side up, in sunlight for 2 hours so they can be exposed to UV rays and make lots of vitamin D. Most mushrooms are grown in the dark but need sunlight to create vitamin D.
Boil 4 cups of filtered water and steep the 4 tea bags of Teeccino in it for 5 minutes. If using Teeccino’s all-purpose-grind, brew 3 rounded Tbsp to 8 cups of water or 32 oz in a drip coffee maker or French press pot.
Rinse the quinoa with filtered water in a fine mesh strainer.
In a heavy metal pot, sauté the diced onions on a low temperature until they turn translucent.
Add the quinoa with the Teeccino liquid to the pot.
Bring the liquid to a simmer and add the miso by rubbing it into the liquid using 2 wooden spoons. The miso will gradually blend in completely. Be careful not to boil the liquid. The enzymes in the miso can be destroyed by boiling so slow cooking at a low heat is optimal.
In a frying pan or wok, sauté the mushrooms and garlic in the olive oil and butter.
Strip the leaves off the stalks of the kale. Tear or chop it into pieces.
When the mushrooms are half cooked, add the kale leaves to the pan/wok and sauté them until they are soft and the mushrooms are cooked through.
When all the liquid has been absorbed in the quinoa, stir half of the mushrooms and kale into them.
Fill 4-6 bowls with the quinoa. Garnish the bowls with the other half of the sautéed mushrooms and kale spread across the quinoa.
Sprinkle the sliced scallions over the top of each bowl and serve!