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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