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This is a great alternative to fried rice, and it contains a star ingredient: mushrooms! Mushrooms are available year round but wild varieties are especially abundant in Autumn. All mushrooms contain numerous cancer fighting compounds including beta-glucans, specifically lentinan, which seems to stimulate immune responses leading to cancer cell death. Andean superfood, quinoa, has lately been in the spotlight for its high protein content. Together, mushrooms and quinoa make a great team. Shallots, garlic, and thyme compliment the woodsy flavor of mushrooms, while the sherry (or apple cider vinegar) brightens the quinoa up. This recipe emerged with the desire to make a side dish, that can also double as a main. So serve alongside a nice pan-fried piece of fish, or just fill up your bowl and enjoy!
Further Food Commentary:
Quinoa is often referred to as a whole grain, but it is really a hearty seed that is rich in fiber and protein. In addition to B vitamins, magnesium, zinc and folate, quinoa provides phenolic compounds like quercetin, which has demonstrated anti-cancer properties in lab studies. It is a fast cooking, gluten-free staple that is easy to bulk cook for the week.
