This colorful quinoa pilaf is a great addition to this coming weekend’s festive holiday meals, whether you celebrate Passover or Easter. Contributed to Vegan Holiday Kitchen‘s Passover chapter by a longtime reader of mine, Barbara Pollak, this pilaf is attractive made with a mix of red and white quinoa, but either color can be used on its own.
Serves: 8 to 10
- 1 1/2 cups quinoa, rinsed
- 3 cups prepared vegetable broth
- 3 tablespoons olive oil
- 2 medium yellow or red onions, or 1 of each, quartered and thinly sliced
- 4 to 6 cloves garlic, minced
- One 16-ounce bag shredded coleslaw cabbage
- 2 medium carrots, sliced
- 2 cups finely chopped broccoli florets
- 1 cup sliced cremini or baby bella mushrooms
- 2 teaspoons minced fresh or jarred ginger, or to taste
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 2 tablespoons lemon juice, or to taste
- Salt and freshly ground pepper to taste
- 1/2 cup minced fresh parsley
- 1/4 cup minced fresh dill, more or less to taste
Combine the quinoa with the broth in a large saucepan. Bring to a rapid simmer, then lower the heat, cover, and simmer gently until the water is absorbed, about 15 minutes. Test to see if the quinoa is done to your liking; if needed, add another 1/2 cup water and simmer until absorbed.
Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the onions and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
Add the cabbage, carrots, broccoli, mushrooms, ginger, basil, thyme, and lemon juice. Turn the heat up to medium-high and stir-fry until the cabbage is tender-crisp, about 5 minutes.
Stir in the cooked quinoa, then season to taste with salt and pepper. Stir in the parsley and dill, remove from the heat, and serve.