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Prep Time
5
Cook Time
40
Servings
4-6
Meal TypeEntree

Red Quinoa and Porcini Mushroom Pilaf

You can use red, tan or black quinoa, if you like. I chose the red for a nice color contrast for all the earthy colored vegetables. The toasted pumpkin seeds also add a nice crunch, and some more protein to this delicious vegan main course dish.

Ingredients

  • 2 cups Water
  • 3 tbsp Porcini Mushrooms (dried)
  • 2 tbsp Nutiva Organic Unrefined Red Palm Oil
  • 1/3 cup Pumpkin Seeds
  • 1 cup Red Quinoa (rinsed)
  • 1 tsp Sea Salt
  • 1 1/2 cups Carrots (sliced)
  • 1 1/2 cups Celery (sliced)
  • 1 tsp Thyme (dried)
  • Black Pepper (to taste; optional)

Instructions

  1. Bring the water to a boil in a tea kettle. Pour into a 2 cup measuring cup and add the dried porcini mushrooms.
  2. Heat up a large skillet. Add the oil and pumpkin seeds and fry for a minute; add and stir in the quinoa and salt.
  3. Saute quinoa for 3 minutes to flavor the quinoa and seeds with the oil. Add and saute the carrots and celery for 3 minutes, or until carrots turn bright orange.
  4. Slowly add the hot water and porcini mushrooms. Simmer over medium-low heat until the water’s absorbed.
  5. Stir in the thyme; adjust the seasonings and add black pepper, if desired.

Quinoa
Made with Nutiva Organic Unrefined Red Palm Oil, this delicious vegan main course dish is a great blend of textures and rich sweet and savory flavors.
You can use red, tan or black quinoa, if you like. I chose the red for a  nice color contrast for all the earthy colored vegetables.

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