This mushroom quinoa pilaf dish is so packed with protein and flavor it can be the star of your dinner meal. And, it’s not your typical pilaf. The addition of a vinaigrette dressing makes it more like a salad so if you are looking for a tradition pilaf, leave off the dressing.
It’s one of the only plants that contains a complete protein, “which means it provides all the essential amino acids we need for good health,” says dietitian Kristin Kirkpatrick, manager of Wellness Nutrition Services at Cleveland Clinic’s Wellness Institute.
This is another versatile recipe, where you can add seasonings and herbs to suit your taste or even swap out peas for sliced haricot verts. Again, this is perfect for the main course for dinner or lunch and it’s a great way to get your daily protein. Dress this dish up or down for your perfect meal.
Quinoa pilaf with almonds
This quinoa mushroom pilaf is a simple one pot dish. Start by sauteeing mushrooms in vegetable broth. If you’re like me, having this broth on hand is a must.
You can always purchase store-bought, but you’ll notice on a plant-based diet it’s likely you have vegetable scraps all the time!
Best method is to toss them in the freezer and when you accumulate a nice variety and quantity, make yourself a batch of vegetable broth! Check out my recipe on How to Make Homemade Vegetable Broth (Instant Pot & Stove-Top).
Check out these other versatile plant-based recipes:
- Instant Pot Butternut Squash Risotto with Basil Pesto
- Tamale Pie
- Stuffed Peppers
- Curried Chickpea Rice Salad
- Hearty Vegetable Soup
Once the mushrooms have softened, add quinoa and broth, bringing to a boil. Turn down to simmer until the quinoa has absorbed the liquid. Add peas during the last few minutes of cooking with the sun-dried tomatoes and almonds.
The mushrooms and sun-dried tomatoes give it a hearty flavor. Feel free to try different mushrooms and see which you like best.
The dressing in this vegan quinoa pilaf is a delightful way to add a little pzazz to the traditional version. It consist of your vinegar of choice, I prefer champagne or apple cider. A little dijon mustard, maple or date syrup, and a squeeze of lemon. It’s refreshing with a little tang.
Serve this vegan recipe for quinoa pilaf alongside a large salad and you won’t even miss the meat.
I’d love to hear your feedback in the comments below for this Mushroom Quinoa Pilaf recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
Originally posted Mar 25, 2012
Mushroom Quinoa Pilaf
- 1 cup quinoa
- 2 cups low sodium vegetable broth like Trader Joe's, or try 2 cups homemade, or water
- 8 oz mushrooms sliced
- 3/4 cup sun-dried tomatoes soaked in hot water and sliced
- 1 cup frozen green peas
- 1/3 cup slivered almonds
- sea salt and pepper to taste
Optional Dressing: if you like a more tradition pilaf, omit the vinaigrette dressing
- 1/4 cup champagne vinegar rice or apple cider
- 1 tsp dijon mustard
- 1 tsp maple syrup
- 1/2 lemon juiced
- sea salt and pepper to taste
- Saute mushrooms in a large saute pan over medium heat with very small amount of vegetable broth or water until cooked through.
- Add the quinoa, 2 cups vegetable broth or water to the pan and heat until boiling. Turn down heat to simmer and cook about 15 minutes until all of the water is absorbed.
- Add the peas during the last few minutes of cooking along with the sun-dried tomatoes, and slivered almonds. Stir to combine.
- Mix dressing ingredients and add to quinoa, mixing to combine.