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    Home » Recipes » Vegan Main Dishes

    Red Quinoa Pilaf with Porcini Mushrooms

    Published: Apr 20, 2014 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    For this flavorful quinoa dish, you can choose from the red, tan or black varieties. I chose the red for a nice color contrast for all the earthy colors of the vegetables. The toasted pumpkin seeds also add a nice crunch, and extra protein to this delicious vegan main dish. Recipe contributed by Leslie Cerier. Photos by Tracey Eller.

    Serves: 4

    • 2 cups boiling water
    • 3 tablespoons dried porcini mushrooms
    • 2 tablespoons extra-virgin olive oil
    • ⅓ cup organic pumpkin seeds
    • 1 cup organic red quinoa, rinsed
    • 1 teaspoon sea salt
    • 1 ½ cups organic carrots, sliced
    • 1 ½ cups organic celery, sliced
    • 1 teaspoon organic dried thyme
    • Freshly ground pepper to taste, optional

    Pour the boiling water over the porcini mushrooms in a heatproof bowl and set aside.

    Heat the oil in a large skillet. Add pumpkin seeds and cook over medium heat for a minute or so.

    Add the quinoa and salt to the skillet. Sauté for 3 minutes to flavor the quinoa.

    Add the carrots and celery and sauté for 3 minutes, or until the carrots turn bright orange.

    Slowly add the hot water and porcini mushrooms. Simmer over medium-low heat for 15 minutes, or until the water is absorbed.

    Stir in the thyme. Adjust the seasonings, adding a few grindings of pepper, if desired.

    • Here are more quinoa recipes.

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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