HOME & GARDEN GUIDE #2
~HEALTH BEGINS IN THE KITCHEN~ Quinoa with Asparagus and Shiitake Mushrooms
by Dr. Joanne Mumola Williams
SONOMA COUNTY, CA ~In Asia, shiitakes have been known for contributing to good health and long life for thousands of years. Fresh shiitakes are much easier to find these days and are far superior to the dried ones. Save the stems for your veggie stock for a lovely, earthy flavor. To clean the leeks, cut them in half lengthwise and rinse under cold running wa- ter
to remove all the sand.
Ingredients: 1 cup quinoa 2 cups water
1 tablespoon extra-virgin olive oil
1 tablespoon minced fresh ginger
4 cloves garlic, minced ¼ teaspoon red pepper flakes
1 cup sliced cleaned leeks or chopped onions 1½ cups diced red bell pepper
½ pound fresh shiitake mushrooms, stems re- moved, very thinly sliced 1 pound asparagus, bot- toms trimmed, diagonally sliced into ½-inch pieces 2 tablespoons low-sodi-
Sleep, riches, and health to be truly enjoyed must be
interrupted. Johann Paul Friedrich Richter
um gluten-free soy sauce 2 tablespoons freshly squeezed lemon juice 1/3 cup vegetable broth
Directions:
Place the quinoa in a fine- mesh strainer and rinse in cold water for 2 min- utes. Place it in a small saucepan with the water and bring to a boil on high
heat. Reduce the heat to medium-low, cover, and cook until all of the water is fully absorbed, 18 to 20 minutes. Remove from the heat and set aside, covered. In a large saucepan, heat the oil on medium- low heat and sauté the ginger, garlic, and red pepper flakes together for 1 minute. Add the leeks (or onions), bell peppers, and mushrooms and cook, stirring fre- quently, until the vegeta- bles begin to soften and the mushrooms release their liquid, 5 to 8 min- utes. Add the asparagus and cook until it’s fork- tender, about 3 minutes. Mix the soy sauce, lemon juice, and broth in a small cup; stir this into the pan.
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