Quinoa with Sautéed Shiitake Mushrooms, Peas, and Dried Cherries
Directions Directions - Heat 1 tablespoon oil in a 3-quart saucepan over medium-high heat.
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Cooking tools:
- Saucepan
- Nonstick skillet
- Measuring spoon
- Measuring cup
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
- Colander
- Fine-mesh sieve
- Pepper mill
- Serving bowl
- Spoon
Ingredients
- 4 tablespoons extra virgin olive oil, divided
- 1 cup quinoa, rinsed several times with cold running water
- 2 cups boiling water
- 8 ounces shiitake mushrooms, stems removed and thinly sliced
- 1 medium carrot, finely chopped
- 2 garlic cloves, minced
- 2/3 cup dried tart cherries
- 1/2 cup frozen peas
- 3 green onions, chopped
- 2 tablespoons fresh cilantro, chopped
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
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