Quinoa Mushroom Saltado

INGREDIENTS

1 cup Cremini Mushrooms
1 cup Inca’s Food Organic Quinoa 
Vegetable oil
1/2 teaspoon kosher salt
1 teaspoon Inca’s Food Garlic Paste
2 tablespoons Inca’s Food Soy Sauce
2 teaspoons red wine vinegar
1 teaspoon Inca’s Food Yellow Pepper Paste
1/2 teaspoon Inca’s Food Ginger Paste
1/2 medium red onion, sliced 1/2-inch-thick
1 Roma tomato, sliced 1/2-inch-thick
1 tablespoon sliced green onions (dark greens only)
Leaves from 4 stems of fresh cilantro

Peruvian Yellow Pepper Paste:
1 cup Inca’s Food Peruvian Yellow Peppers 

PREPARATION

STEP 1
Wash mushrooms, then pat dry or let drain for 15 minutes. Remove and discard stems, then slice caps 1/4-inch thick. Set aside.

STEP 2
Wash quinoa with cold water three times, then let drain for 10 minutes. Combine 1 teaspoon of vegetable oil, quinoa, salt, and 1/2 teaspoon garlic paste in a pot on medium heat. Add water to cover quinoa by 1/4 inch and boil for approximately 30 minutes. Remove from heat and set aside.

STEP 3
Combine Inca’s Food Soy Sauce, Inca’s Food Vinegar, Inca’s Food Yellow Pepper Paste, Inca’s Food Ginger Paste, and remaining 1/2 teaspoon of Inca’s Food Garlic Paste in a small bowl. Mix well and set aside.

STEP 4
Heat a wok over medium-high heat, then add vegetable oil and heat until smoking hot. Add mushrooms and stir-fry for 1 minute, then set aside in a small bowl.

STEP 5
Add more oil to the wok and heat until hot, then add red onions and cook for 1 minute. Add tomato and cook for 1 minute, then add three-quarters of the stir-fry cooking sauce and saute for 30 seconds more. Add cooked mushrooms and stir-fry for the final 15 seconds. Set half aside. Add half of the cooked quinoa and remaining stir-fry sauce to the wok and cook for 1 minute.

STEP 6
To serve, add all quinoa and pour over all mushroom stir-fry. Garnish with the green onions and cilantro leaves and enjoy.

To Make Peruvian Yellow Pepper Paste
(or substitute with Inca’s Food Aji Amarillo):
STEP 1
Cut peppers in half and remove seeds and veins.

STEP 2
Add to a medium pot and cover with cold water. Place over medium heat and bring to a boil, then let the peppers boil for 10 minutes. Remove from heat and drain well for 15 minutes. Repeat this step two additional times, starting peppers each time in fresh cold water.

STEP 3
While still warm, peel off the skin. Blend skinless peppers in a blender to create a paste. Let the paste cool down, then store in a lidded container in the fridge.

Recipe adapted from: https://www.foodnetwork.com/recipes/organic-peruvian-quinoa-mushroom-saltado-9494837