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Quinoa Pilaf with Shiitakes, Edamame, and Ginger – courtesy of David Suplee

This recipe from David Suplee is a must have for any time you need a flavorful side dish to accompany chicken or fish or want to go vegetarian and enjoy the unique flavors and textures of this nutritious and nutrient packed dish.  Enjoy!


Serves 4 to 6


If you buy unwashed quinoa, rinse the grains in a fine-mesh strainer, drain them, and then spread them on a rimmed baking sheet lined with a dish towel and let them dry for 15 minutes before proceeding with the recipe.



    1 1/2 cups prewashed quinoa

    2 tablespoons vegetable oil

    4 scallions, white parts minced, green parts sliced thin on bias

    4 ounces shiitake mushrooms, stemmed and sliced thin (for shiitakes, only use the caps, toss the stems)

    2 teaspoons grated fresh ginger

    3/4 teaspoon salt

    1 3/4 cups water

    1/2 cup cooked shelled edamame (You can buy shelled edamame in the frozen food section)

    4 teaspoons rice vinegar

    1 tablespoon mirin




    1. Toast quinoa in medium saucepan over medium-high heat, stirring frequently, until quinoa is very fragrant and makes continuous popping sound, 5 to 7 minutes. Transfer quinoa to bowl and set aside.


    2. Return now-empty pan to medium-low heat and heat oil until shimmering. Add scallion whites, shiitakes, ginger, and salt; cook, stirring frequently, until softened, 5 to 7 minutes.


    3. Increase heat to medium-high, stir in water and quinoa, and bring to simmer. Cover, reduce heat to low, and simmer until grains are just tender and liquid is absorbed, 18 to 20 minutes, stirring once halfway through cooking. Remove pan from heat, stir in edamame, and let sit, covered, for 10 minutes. Fluff quinoa with fork; stir in scallion greens, vinegar, and mirin; and serve.

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