Gingered Quinoa & Roasted Peppers

not your average quinoa salad!
Dish Type: main dish Lifestyle: dairy free, gluten free, vegan, vegetarian

Prep Time
5 minutes

Cook Time
25 minutes


2 tablespoons extra virgin olive oil

1 medium onion, finely chopped

3 ounces oyster mushrooms (or substitute chopped shiitake or button mushrooms)

3 sprigs of thyme, leaves minced

Sea salt and freshly ground pepper, to taste

3 cups cooked quinoa (approximately 1 cup uncooked)

1/3 cup minced roasted red bell pepper

1/4 cup chopped fresh Italian flat-leaf parsley

 1/4 cup pinon (pine nuts)

1 tablespoon minced fresh ginger


Cook quinoa as its' package instructs. Set aside.

Heat olive oil in a medium sauté pan over medium heat until hot.  Add onions and sauté for about 4 minutes, or until transparent.  Add the mushrooms and sauté for about 5 minutes, or until the mushrooms give off their liquid.

Season with thyme, salt and pepper, and ginger. 

Combine the above with quinoa, red pepper, parsley, and pinon.