Quinoa and Mushroom Pilaf
This Quinoa & Mushroom Pilaf is the perfect addition to your dinner table. Bursting with earthy flavours, it’s a hearty dish that can be served as a main, or as a smaller side portion. This pilaf is easy to throw together and full of flavour from the chili, tamari, lemon juice, garlic and honey dressing. It is gluten free and vegetarian (can be made vegan by taking out the honey). Enjoy x
1 tablespoon manuka honey
2-3 garlic cloves, crushed
Juice of 1 lemon
1/2 red chilli, de seeded and chopped finely
1 teaspoon tamari
8 button mushrooms, sliced
1 cup Quinoa
2 cups water
1 tbsp olive oil
1 brown onion, diced
1 head broccoli, chopped into small pieces
1/3 cup pine nuts
Salt and pepper to season
In a bowl whisk together honey, garlic, lemon juice, fresh chili, salt, pepper and tamari. Add mushrooms and coat with mixture. Cover and place into refrigerator for 15 minutes.
Rinse quinoa under cold water. In a pot add water and quinoa, cover and bring to the boil. Reduce heat simmer for 15 – 20 minutes or until liquid is absorbed and the quinoa is tender. Set aside.
Heat olive oil in a pan and saute onion for 2 minutes. Take mushrooms out of the fridge and add into pan with the liquid. Cook mushrooms and then add in broccoli, pine nuts, stir through quinoa and cook for a further 5 minutes. Transfer mixture to a serving dish.