If you prepare all your vegetables and herbs beforehand, this dish is fairly quick to put together. The vegetables get deliciously caramelized in the peanut oil.
|2 c||quinoa (rinsed well under cool water)|
|1⁄4 c||peanut oil|
|5 clv||garlic (thinly sliced)|
|fennel (1 large bulb, thinly sliced, about 2 cups)|
|2 c||shiitake mushrooms (fresh, sliced)|
|1 bn||green onions (trimmed, sliced, both white and green parts)|
|2 T||soy sauce|
|2 T||rice wine vinegar|
|1⁄2 c||cashews (toasted)|
|4 T||flatleaf parsley (minced)|
|4 T||cilantro (minced)|
|1||lime (zest and juice of)|
In a medium pot, bring the water to a boil. Stir in the quinoa and a pinch of salt, reduce the heat to a simmer, and cover. Cook for 12-15 minutes, until the quinoa is tender. Remove from heat and drain. Set aside.
Heat the peanut oil in a wok or large skillet over high heat. Add the garlic and cook 30 seconds, just until it turns gold. Remove from the oil with a slotted spoon and set aside.
Add the fennel to the pan and cook, stirring constantly 5-7 minutes, until golden. Remove the fennel with a slotted spoon and set aside.
Add the shiitakes to the pan and stir-fry until caramelized, 4-5 minutes. Add the green onions and cook until the onions begin to wilt, 1-2 minutes. Add the soy sauce and vinegar and toss to combine.
Place the quinoa, fennel, garlic, shiitakes, green onions, cashews, parsley, cilantro, lime zest and juice in a large bowl. Fold gently to combine, check the seasonings and adjust as needed, and serve.