Quinoa Vegetable Pilaf
Makes approximately 4 cups
1 cup Quinoa
1 3/4 cups broth (I use organic chicken broth)
1/4 teaspoon salt (optional)
olive oil
1 red pepper, diced
2 garlic cloves, minced
1/2 onion, diced
2 cups of mushrooms, sliced
2 scallions, sliced, white and light green sections
1 teaspoon vegetable seasoning
Sea salt and ground pepper, to taste
Rinse the quinoa and soak for about five minutes. Soaking the quinoa helps to loosen up saponin residue which can give off a bitter taste. Drain quinoa into a fine mesh strainer, try to dry it as well as you can then transfer to a dry cooking pan that has been heated to medium-high. Toast the quinoa, stirring frequently until you can smell the nuttiness coming out, about 5 minutes.
Now add 1 3/4 cups of broth and 1/4 tsp salt (optional) to the quinoa, cover and bring to a boil. Once it is at a boil reduce heat to low and simmer for 15 minutes.
While the quinoa is cooking saute the vegetables.
Add a splash of olive oil to a pan and heat to medium-high. Add the red pepper, garlic, cloves and onion, saute for about 3 minutes. Add the mushrooms and season with the vegetable seasoning. Cook until the vegetables are tender. Reduce heat and season with salt and pepper, to taste. Stir in scallions.
After the quinoa is done cooking for 15 minutes, remove from heat and allow to sit covered for 5 minutes. Remove lid and fluff quinoa gently with a fork and toss with the vegetables.
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