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Quinoa Pilaf

What you need: 

1/2 cup quinoa, rinsed
1 cup water
1 tablespoon olive oil
1/2 small yellow onion, diced
2 cloves garlic, minced
1/2 cup mushrooms, sliced
1 stalk celery, diced
1 carrot, diced
1/2 red bell pepper, diced
1/2 orange bell pepper, diced
1/2 zucchini, diced
3 small tomatoes, diced
1/2 cup vegetable stock
salt and fresh ground black pepper, to taste
1 teaspoon basil
1 teaspoon oregano
1 tablespoon fresh cilantro, minced

What you do: 

1. Place quinoa and water in a small pot and cook covered on medium to low heat for 15 minutes. Meanwhile in another medium pot, add olive oil and bring to medium heat.
2. Throw in the onions, garlic, and mushrooms. Cook until onions are translucent. Add celery and carrots and cook for another 5 minutes.
3. Add bell peppers, zucchini, tomatoes, stock, salt, pepper, basil, and oregano. Cook for another 10 minutes.
4. Mix in the cooked quinoa with the vegetables. Add the cilantro. Cook on low for another 5 minutes if it is too mushy still.
Source of recipe: I wrote this recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2011/08/lemon-lavender-chickn-with-quinoa-...

Preparation Time: 
10 minutes, Cooking time: 30 minutes
Cooking Time: 
30 minutes
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

hmmmmm from doing a lot of random quinoa stirfrys, the quinoa probably won't get nearly as mushy if you use cold or room temp cooked quinoa

Good tip! By the time I added everything, the quinoa was cold. Still turned out a bit mushy, so I let it all cook together for a few which seemed it help.

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hmmmmm from doing a lot of random quinoa stirfrys, the quinoa probably won't get nearly as mushy if you use cold or room temp cooked quinoa

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