Vegan Main Dishes/ Vegan Recipes/ Vegan Side Dishes

Red Quinoa Pilaf with Porcini Mushrooms

Red Quinoa and Porcini Mushroom Pilaf from Leslie Cerier

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
  • 1/3 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.

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