Red Quinoa and Porcini Mushroom Pilaf

 

Quinoa

Made with Nutiva Organic Unrefined Red Palm Oil, this delicious vegan main course dish is a great blend of textures and rich sweet and savory flavors.

You can use red, tan or black quinoa, if you like. I chose the red for a  nice color contrast for all the earthy colored vegetables.

Red Quinoa and Porcini Mushroom Pilaf
 
Prep time
Cook time
Total time
 
You can use red, tan or black quinoa, if you like. I chose the red for a nice color contrast for all the earthy colored vegetables. The toasted pumpkin seeds also add a nice crunch, and some more protein to this delicious vegan main course dish.
Author:
Recipe type: Entree
Serves: 4-6
Ingredients
  • 2 cups Water
  • 3 tbsp Porcini Mushrooms (dried)
  • 2 tbsp Nutiva Organic Unrefined Red Palm Oil
  • ⅓ cup Pumpkin Seeds
  • 1 cup Red Quinoa (rinsed)
  • 1 tsp Sea Salt
  • 1½ cups Carrots (sliced)
  • 1½ cups Celery (sliced)
  • 1 tsp Thyme (dried)
  • Black Pepper (to taste; optional)
Instructions
  1. Bring the water to a boil in a tea kettle. Pour into a 2 cup measuring cup and add the dried porcini mushrooms.
  2. Heat up a large skillet. Add the oil and pumpkin seeds and fry for a minute; add and stir in the quinoa and salt.
  3. Saute quinoa for 3 minutes to flavor the quinoa and seeds with the oil. Add and saute the carrots and celery for 3 minutes, or until carrots turn bright orange.
  4. Slowly add the hot water and porcini mushrooms. Simmer over medium-low heat until the water's absorbed.
  5. Stir in the thyme; adjust the seasonings and add black pepper, if desired.

 

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