Mushroom and Corn Quinoa

Quinoa served with mushroom, sweet corn and chicken


Mushroom and corn rice recipe was what I found online. It looked appetizing. I decided to make adjustment to the recipe and use quinoa instead.

Ingredients you need:

1. 1 cup of quinoa

2. 1 sweet corn

3. 1 cup of mixed vegetables

4. 1/2 chicken  breast

5. 4 mushrooms

6. 2 chilli padi

7. 1 lime

8. Ground black pepper

9. Chinese Parsley

10. Sea salt

11. Vinegar

Pre-prep:

1. Soak the mushrooms overnight if you are using traditional chinese mushrooms.

2. Cut the sweet corn into 6 parts or more.

Steps to cook:

1. Bring 1 litre of water to boil. Add in a pinch of sea salt. Add in a teaspoon of vinegar.
    Put in the mushrooms at the same time. Cover to boil for about an hour.

2. Put in the chicken breast and boil for about 15 minutes.

3. Take out the chicken breast. Allow it to cool before shredding it.

4. Put in the sweet corns to boil.

5. During the boiling of the sweet corns, wash the quinoa.

6. After boiling the sweet corns for about 30 minutes, add in the quinoa.
    At the same time, squeeze in the lime. Add a dash of black pepper.

7. After another 15 minutes, take out the mushrooms and add in the mixed vegetables.

8. Cut the mushrooms into pieces.

9. Cut the chilli padi.

9. Wait for the quinoa to be cooked. Then serve the cooked quinoa and sweet corn  
    in a bowl.

10. Top with the mushroom pieces and shredded chicken.

11. Add in the chilli padi.

12. Garnish with chinese parsley.

The way to cook quinoa is the same way as cooking rice. I like to eat cooked quinoa with a little moist so I will usually stop boiling with some broth left. While cooking the ingredients, do keep a lookout for the reduction of the broth. If you find that the broth is not enough at point 4, add in some water. Too little water left and you might end up with uncooked quinoa. Of course, you can always modify the recipe to suit your own taste. Happy cooking!