Ingredients
Equipment
Method
Instructions
- Start by heating the extra virgin olive oil in a medium saucepan over medium heat. Once hot, add the diced onions and sauté for about 3-4 minutes, or until they become translucent. Add the minced garlic, chopped mushrooms, and diced celery. Continue to cook for another 5-6 minutes, stirring occasionally, until the mushrooms are tender and the vegetables are fragrant.
- Once the vegetables are ready, stir in the quinoa. Toast the quinoa for about 2 minutes, stirring frequently. This step enhances the nutty flavor of the quinoa and gives the pilaf a lovely depth.
- Now, pour in the vegetable stock and add the crushed red pepper flakes, black pepper, and salt to taste. Stir everything together and bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and cover the saucepan with a lid. Allow the quinoa to simmer for about 15 minutes, or until all the liquid has been absorbed and the quinoa is fluffy.
- After the quinoa has cooked, remove the saucepan from the heat and let it sit, covered, for another 5 minutes. Fluff the quinoa with a fork and serve warm.
Notes
- Quinoa can be substituted with grains like bulgur or farro.
- Add seasonal vegetables for a fresh twist.
- Store leftovers in an airtight container for up to 4 days.