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1. Gather the ingredients

  • 1 cup of quinoa
  • 2 cups of water
  • 2 cups of dried pine mushrooms (or porcini mushrooms)
  • 2 shallots
  • 3 garlic cloves
  • 2 tbsp of extra virgin olive oil
  • a pinch of marine salt

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2. Re-hydrate the mushrooms

Soak the dried pine Chilean (or porcini) mushrooms in a bowl of boiling water for at least 30 minutes.

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3. Wash the quinoa

Rinse the quinoa under running cold water in a fine-mesh strainer or just put it in a pot with a lot of water, stir, and let it sit for 10-20 minutes. Pour off the water slowly (a few grains will float but most will stay down). Rinsing removes dust and quinoa’s natural coating (saponin), which makes it taste bitter or soapy.

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4. Cook

Rinse and boil. Use the 2:1 liquid to quinoa ratio. Rinse again, if necessarily.

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5. Chop

Chop the shallots and garlic.

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6. Sauté

Sauté the shallots and garlic in olive oil for a few minutes until golden.

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7. Add the mushrooms and their water

Add the soft mushrooms with the water into the pan.

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8. Add the quinoa and serve

Add the quinoa and mix so everything gets the mushrooms’ deep flavor. Serve with vegan Parmesan or cashew cream for extra creaminess.

Photos by Ana Lisa Alperovich for Inhabitots