Mushroom Quinoa Pilaf
Mushroom Quinoa Pilaf is a great dish to eat on its own or as a side. All you really need is a salad. Slivered almonds, sun-dried tomatoes, and peas make it hearty.
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Quinoa Pilaf
Mushroom Quinoa Pilaf
Mushroom Quinoa Pilaf is a great dish to eat on its own or as a side. All you really need is a salad. Slivered almonds, sun-dried tomatoes, and peas make it hearty.
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Quinoa Pilaf
Ingredients
  • 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
Instructions
  1. Saute mushrooms in a large saute pan over medium heat with very small amount of vegetable broth or water until cooked through.
  2. 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.
  3. Add the peas during the last few minutes of cooking along with the sun-dried tomatoes, and slivered almonds. Stir to combine.
  4. Mix dressing ingredients and add to quinoa, mixing to combine.
Nutrition Facts
Mushroom Quinoa Pilaf
Amount Per Serving
Calories 193 Calories from Fat 47
% Daily Value*
Total Fat 5.2g 8%
Saturated Fat 0.5g 3%
Cholesterol 0mg 0%
Sodium 90mg 4%
Total Carbohydrates 29g 10%
Dietary Fiber 5.3g 21%
Sugars 6.4g
Protein 9g 18%
Vitamin A 2%
Vitamin C 16%
Calcium 5%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was printed from plantbasedcooking.com