Mushroom Quinoa Pilaf
Directions:
- Bring the stock to a boil in a medium pot over high heat. Add the quinoa and stir. Cover and cook over low heat until it is soft, about 20 minutes. Remove from the heat, stir, and set aside with the cover on. Bring the stock to a boil in a medium pot over high heat. Add the quinoa and stir. Cover and cook over low heat until it is soft, about 20 minutes. Remove from the heat, stir, and set aside with the cover on.
- In a large frying pan, heat the olive oil over medium heat. Add the shallot and garlic and stir until they are fragrant and transparent, about 30 to 60 seconds. Add the celery and continue to cook while stirring for an additional 2 to 3 minutes, until the celery softens slightly. Add the mushrooms and cook, stirring, until they are tender, about 10 minutes. Stir in ½ cup of the parsley and cook for an additional 1 minute. Remove from the heat and stir in the cooked quinoa. Season with salt and pepper to taste, place in a serving dish, and garnish with the extra parsley before serving.
Tori is a Registered Dietitian and self-proclaimed foodie. Her nutrition philosophy embraces moderation and quality without deprivation. She started upFraîche Nutritionon a whim in August 2014, inspired to help share her love of food and educate others on simple healthy eating at the same time. Tori believes that food and nutrition has become overly complicated, and hopes to help others live healthier lives one wholesome recipe at a time.
