Quinoa Pilaf

Another night of staring into the cupboards trying to decide what to fix because what was on my planned weekly menu just wasn’t happening tonight (this seems to happen for various reasons way too often.)  Another episode with nothing jumping around in the pantry or freezer when I stared into them saying, “Fix me!  Fix me!”  😀

The great thing about this dish that I finally created is that it is super filling, fairly fast with little hands-on during the actual cooking time, and it is versatile.  If you like peppers, toss some in.  If you dislike mushrooms, leave them out.  If you have fresh mushrooms or frozen chopped onions, use them.  If you like ginger, try adding some of that with the onions.  Quinoa PilafAnd those cooked greens pictured on the plate next to the pilaf?  Well, right after the picture was snapped and I took a bite, they ended up tossed together with the quinoa ~ and they were spectacular together!  If you don’t feel like dirtying a second pan, you could just throw a bag or two of frozen spinach right into the quinoa while it is cooking along with a little extra salt.  Ta-da!  One-dish meal.

Quinoa Pilaf

  • 2 ribs of celery (I used celery hearts), split lengthwise and diced
  • 1 small-medium onion, diced
  • 2-3 T. extra virgin olive oil
  • 2 carrots, diced
  • 1 small can mushroom pieces, or 4 oz. of fresh ones, diced
  • 4 c. water
  • 2 c. quinoa, rinsed and drained
  • 3 T. chicken-style seasoning
  • juice of 1 lemon
  • 1/2 tsp. dillweed
  • 1 can garbanzo beans, rinsed and drained

In a large frying pan, saute the celery and onions in the olive oil while you dice up the carrots.  Toss the carrots in when you are finished, as well as the mushrooms.  When veggies are softened, pour in the water, quinoa, chicken seasoning and lemon juice; stir.  Cover and bring to a boil.  Turn heat down to medium and simmer for 10-15 minutes.  When the quinoa begins to show tiny little curls popping out, then sprinkle the lemon juice and dill over it all and stir.  Add the garbanzo beans.  Leave the lid off and simmer, stirring occasionally, until water is absorbed and the quinoa is fairly fluffy.

Serve with cooked greens and perhaps a slice of lemon to squeeze over it all.

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