Ingredients
Equipment
Method
Instructions:
- Start by dicing the onions, celery, and mincing the garlic. Chop the white mushrooms into bite-sized pieces. Having all your vegetables prepped will make the cooking process smoother and faster.
- In a large skillet, heat the 2 tablespoons of extra virgin olive oil over medium heat. Once hot, add the diced onions and celery. Sauté for about 3-4 minutes until the onions become translucent. Then, add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
- Next, toss in the chopped white mushrooms. Sauté for about 5 minutes or until the mushrooms are tender and have released their moisture. The aroma will be absolutely irresistible at this point!
- Add the rinsed quinoa to the skillet, stirring well to combine with the sautéed vegetables. Toast the quinoa for about 2-3 minutes. This step enhances the nutty flavor of the quinoa and gives the pilaf a lovely depth.
- Pour in the 2 cups of low-sodium vegetable stock. Add crushed red pepper flakes, black pepper, and salt to taste. Stir well to combine all the ingredients.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet and let it simmer for about 15 minutes, or until the quinoa has absorbed all the liquid and is fluffy.
- Once the quinoa is cooked, remove it from heat and let it sit covered for an additional 5 minutes. Then, fluff the quinoa with a fork to separate the grains. Serve warm as a side dish or as a main course topped with your favorite protein or vegetables.
Notes
- Make sure your quinoa is pre-rinsed to avoid bitterness.
- Don’t skip the sautéing process for enhanced flavor.
- Adjust salt gradually to avoid over-seasoning.