Quinoa Mushroom Pilaf

Okay, last quinoa post for the day.  But, like I said, I really, really like quinoa right now!  We had this tonight and again, everyone, including A and C raved about it.  A even had seconds and then after a class this evening came home and asked for it again!  That is an excellent review if I ever heard one...okay, speaking as her mom, of course!  I served this warm with a small amount of feta cheese and fresh squeezed lemon juice - delicious!


Quinoa Mushroom Pilaf
adapted from Gluten Free Goddess Quinoa Mushroom Pilaf

Ingredients:

1 cup quinoa

1 tablespoon butter

2 cups vegetable broth

olive oil

2 cloves garlic, finely chopped

1 small to medium yellow bell pepper, diced fine

1 small to medium green bell pepper, diced fine

2 cups sliced mushrooms

Sea salt and ground pepper, to taste

1 teaspoon each of basil and oregano 

sea salt and pepper to taste

2 scallions (spring onions) sliced- white and light green sections

Squeeze of fresh lemon juice

Feta cheese

Instructions:

1.  Rinse quinoa, melt butter in saucepan and toast quinoa for about 3 minutes.  Add vegetable broth and bring to a boil.  Reduce to simmer and cook for about 15 minutes until vegetable broth is absorbed (this is my favorite way to make quinoa, I think the vegetable broth gives it so much more flavor that water).  

Set quinoa aside.
2.  Heat a small amount of olive oil in large skillet.  Add the garlic, yellow and green pepper; stir over medium heat until slightly softened.  Add in the mushrooms.  Season with basil, oregano, sea salt, and ground pepper to taste.  Stir and cook until the mushrooms are tender.
3.  Mix the quinoa, pepper/mushroom mixture, and scallions in a large bowl.
4.  Serve in individual bowls with feta and lemon juice.
ENJOY!!!