Japanese Mushroom Delights: Grilled Shiitake & Vegetable Skewers with Umami Quinoa Salad

Allergens

None

Ingredients

• 20 large shiitake mushrooms, stems removed
• 1 small zucchini, sliced into 1/2
• inch thick rounds
• 1 red bell pepper, cut into 1
• inch squares
• 1 yellow bell pepper, cut into 1
• inch squares
• 1 cup quinoa, uncooked
• 2 cups vegetable broth
• 3 tablespoons soy sauce (or tamari for gluten
• free)
• 1 tablespoon mirin
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon brown sugar
• Salt and pepper, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. Prepare the skewers by alternating shiitake mushrooms and vegetables on 6 wooden or metal skewers. Set aside. Cook quinoa according to package instructions using vegetable broth instead of water. Set aside to cool. In a small bowl, whisk together soy sauce, mirin, rice vinegar, sesame oil, and brown sugar until well combined. Set aside. Preheat grill or grill pan over medium high heat. Brush skewers with the prepared glaze and cook for 3 4 minutes per side, until tender and slightly charred. In a large serving bowl, combine cooked quinoa, cooled glaze, and salt and pepper to taste. Toss gently to combine. Serve grilled skewers atop the quinoa salad, garnishing with fresh cilantro leaves.

Chef’s Insight

To enhance the umami flavor of this dish, use dashi-infused vegetable broth when cooking the quinoa.

Notes

To further accentuate the visual appeal of this dish, use a variety of colored bell peppers.