Mushroom, Wild Mustard with Turmeric Quinoa
Amrita Ma Devi
Mushroom, Wild Mustard with Turmeric Quinoa
This warming and stimulating Kapha pacifying meal is ideal in Springtime. Mustard is a small perennial shrub that thrives in most European regions, America and Canada. The brown seeds are cultivated in India and are wonderfully heating and great for digestion. In this meal, I used foraged wild mustard leaves and flowers which pair well with mushrooms. If you go foraging for it you can detect it with a musky aroma and bright yellow flowers. The use of the seed, leaves, and flowers have been found in prehistoric sites in China and Europe. It has an earthy, pungent, and sharp flavor even in its leaves which are perfect for Kapha dosha or sluggish digestion.
PREP TIME
10 mins
COOK TIME
35 mins
COOK TIME
45 mins
SERVINGS
4
EQUIPMENT
EQUIPMENT
- Large bowl, pot and frying pan
INGREDIENTS
INGREDIENTS
- 1 cup mushrooms I used shiitake and oyster
- 2 cups mustard leaf greens and flowers washed well
- 1/2 cup leek , sliced and diced
- 2 tbsp ghee
- 1 cup quinoa
- 2 cups boiling water
- 1 tsp cumin seed
- 1 tsp coriander seed
- 1 tsp turmeric powder
- 1 tsp fresh ginger peeled, diced
- 1 handful coriander leaf washed
- 1 tsp Himalayan salt
- 1 tsp black pepper
INSTRUCTIONS
INSTRUCTIONS
1. Slice the mushrooms into 1 cm width slices.
2. In a heavy-bottomed pan place the washed quinoa and add in the spices and salt. Leave this to boil, then place on the lid and turn down the heat to a low simmer to cook and soak up all the water. After 15 minutes leave off with the lid on to steam.
3. In a saute pan add the ghee and melt on a medium flame. Too the leek and mushrooms in the melted ghee and fry down for 5 minutes until golden brown. Lastly, add in the mustard greens for 2 minutes of cooking together, season with salt and pepper.
4. Serve the quinoa on the plate and spoon over the greens and mushrooms. Add some extra virgin olive oil and serve with some goats cheese and bread.
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