Adult Cooking Recipe

MUSHROOM QUINOA PILAF RECIPE

By: Mia Randall

Quinoa is a super grain that is often underutilized. With its fluffy texture, neutral taste, and health benefits, it’s the ultimate rice replacement in virtually any recipe. This quinoa pilaf is great served as a side dish or main entrée with the addition of hearty mushrooms.

INGREDIENTS:

3 tablespoons olive oil, divided 1 shallot, minced 2 cloves garlic, minced ½ teaspoon kosher salt, divided 1 cup quinoa, rinsed 1 ¾ cups chicken or vegetable broth 1-pound assorted mushrooms, stemmed and sliced ¼ teaspoon ground black pepper, divided 1 tablespoon chopped fresh thyme, divided ¼ cup fresh parsley leaves, chopped grated parmesan cheese & sliced almonds, for garnishing

DIRECTIONS:

1: Heat 1 tablespoon of oil in a medium saucepan over medium heat. Add the shallots and garlic, sauté until fragrant. Add the quinoa to the pan and toast for 1 minute, stirring frequently. Add the stock and ¼ teaspoon of salt. Bring to a boil, then reduce heat to medium-low and cover. Allow the quinoa to simmer for 10-15 minutes, until the liquid is absorbed. Remove from heat and fluff with a fork.

2: Meanwhile, in a large skillet, heat 1 tablespoon of remaining oil over mediumhigh heat. Add half of the mushrooms in a single layer, a pinch of pepper, and a pinch of salt. Cook without stirring until the mushrooms begin to brown on the bottom, about 2 minutes. Add half of the thyme, stir, and continue to cook until well browned, about 5 minutes longer. Remove cooked mushrooms and repeat with remaining oil, raw mushrooms, pepper, salt, and thyme.

3: Fold the quinoa and parsley into the mushrooms. Serve garnished with parmesan and almonds. Enjoy!