stir fry mushroom quinoa

This super easy dish is made for those with an Asian palate.  My mother, for instance, doesn't appreciate foods that are served cold except for pickles.  I know quinoa is really healthy but it can be quite difficult to introduce it to some older people like my folks.  Instead of serving it cold, I serve it at room temperature with some raw greens.  For my mom, I served it hot without the raw greens.  It's kind of like fried rice except I'm substituting the rice with quinoa.  :) Be flexible and adjust to your taste.  I got most of my ingredients from Wellcome that are very affordable except for quinoa.  Personally, I prefer the organic rainbow quinoa from Just Greens in Central because I like its texture and nutty taste.  However, I'm sure you can find the white quinoa at most of the international supermarkets in Hong Kong.  

stir fry gingery mushroom & sugar snap peas quinoa salad

stir fry gingery mushroom & sugar snap peas quinoa salad

Servings: 1 person

Preparation Time: 5 minutes

Cooking Time: 10 minutes


150g oyster mushrooms

3-4 thin sliced ginger, finely chopped

2 garlic cloves, finely chopped

100g sugar snap peas

2 shallots, finely chopped

2 tbsp soy sauce

2-3 tbsp sesame oil 

3-4 tbsp rice wine

2 spring onion stalks, finely chopped

1 bowl cooked quinoa

1 bowl mixed greens

1 tsp sesame seeds

extra virgin olive oil


1) Preheat a frying pan with olive oil on medium low heat, cook garlic, shallots, and ginger for 1 -2 minutes.  

2) Turn to medium high heat, add mushroom, sugar snap peas, and rice wine, cook for 30 seconds until the alcohol evaporates.  Reduce heat to medium low.  Cook for 3-5 minutes until the vegetables are cooked,  

) Add soy sauce and quinoa.  Stir fry for another 2-3 minutes.  Season.  Add sesame oil.  

4) Sprinkle some sesame seeds and spring onions.  Garnish with some chopped coriander if you have any.  

an asian flavored quinoa salad - gingery mushroom and sugar snap peas quinoa