Sometimes we have to try new things. I had never had quinoa before this but the recipe turned out so well. All I told myself was to cook it the way that I loved my food. I added all my favorite flavors and by adding carmelized mushrooms I took it up a notch. This is one of my favorite recipes and it's vegetarian too.

Recipe

What you need

1 cup quinoa

1 1/2 cups veg broth or water

I medium onion diced

1 medium eggplant, thinly diced

1 large carrot diced

2 tablespoons veg oil

1/2 cup mushroom diced 

1 cup enoki mushroom

1 tablespoon soy sauce

1 tablespoon teriyaki sauce.

salt

1 teaspoon diced garlic

1/2 tablespoon chili flakes (adjust)

Directions

In a pan/skillet add 1/2 a teaspoon of any veg oil. Add enoki mushroom when oil is hot. Fry for 2 mins then add salt,  1/2 tablespoon soy, 1/2 tablespoon teriyaki and black pepper. Allow to cook for an additional 2 minutes. Alternatively, you combine all the ingredients and roast in oven at medium for 5-8 mins at 150C. Don't worry if it's still saucy after cooking. All that goodness will pair beautifully with the quinoa.

Wash the quinoa under running water then cook with broth or water for 20 minutes or until fluffy. Fluff with a fork in between the cook.  In a skillet over medium heat add oil and allow to heat up. Then add the diced eggplant. Cook for 1 minute then add the diced onions, carrot and mushroom. Stir to combine and add the garlic and chili flakes then fry for 30 secs. Add cooked quinoa, stir and add the rest of the teriyaki and soy sauce. Cook for 3  mins stirring so the ingredients combines. Taste and adjust salt. Serve with cartelized mushroom.