quinoa pilaf

Quinoa pilaf

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This delicious quinoa pilaf is a vegan, gluten-free, egg-free, nuts-free and soy-free side dish made with a mix of beans & grains and fresh vegetables.

Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |

️‍Allergens:

⏱ 38 mins – easy

🍽 6 servings – 127 kcal per serving

Serving

53g

Fat

3g

Sat. fat

0g

Sodium

390mg

Carbs

20g

Fibers

2g

Sugars

0g

Proteins

4g


INGREDIENTS

  • 1 cup quinoa
  • ½ cup onions
  • ½ cup portabella mushrooms
  • 1 clove of garlic
  • 2 tsp olive oil
  • ½ cup snow peas
  • 1 tsp salt
  • 1 tsp black pepper

TOOLS

  • 1 colander
  • 1 knife
  • 1 saucepan
  • 1 plate
  • 1 kettle
  • 1 pot
  • 1 wooden spoon
  • 1 lid

STEPS

Rinse the quinoa.


Drain the rinsed quinoa in a colander.


Cut the portabella mushrooms into thin slices. Peel and chop the onions and garlic.


Put the drained quinoa in a saucepan and turn on the heat. Cook for 5 minutes, occasionally stirring with a wooden spoon to toast the quinoa.


Transfer the toasted quinoa to a plate.


Drizzle olive oil over the saucepan. Then add the chopped onions, portabella mushroom slices, and chopped garlic. Stir with a wooden spoon and cook for 4 minutes for a mushroom mixture. Then remove from the heat.


Put 2 cups of water in a kettle and boil the water for 3 minutes. Then turn off the kettle.


Pour the boiling water into a pot and turn on the heat. Add the toasted quinoa and snow peas to the pot and stir with a wooden spoon. Then add the mushroom mixture. Stir again with a wooden spoon and cover with a lid. Cook for 15 minutes. Then remove from the heat and remove the lid. Sprinkle with salt and black pepper and stir with a wooden spoon.


It’s ready to be served !


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