Quinoa-Mushroom Pilaf

Bill tells us that his native guide in the Andes was particularly proud of the fact that quinoa was part of the US space program. The proud Peruvian called quinoa 'the astronaut's food.'

• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 1 garlic clove, pressed
• 2 cups vegetable stock
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon dried oregano
• 1 teaspoon dried mustard
• 1 red bell pepper, finely diced
• 2 stalks celery, finely sliced
• 1 cup finely sliced mushrooms (about 8 ounces)
• 2 cups quinoa
• Salt & freshly milled pepper to taste

Heat oil in large skillet. Over medium heat, sauté onion until soft. Stir in garlic and cook just until onion begins to brown.

Pour in vegetable stock. Stir in red pepper flakes, oregano and mustard, and bring to a boil.

Lower heat to simmer. Stir in red bell pepper, celery, mushrooms and quinoa. Simmer, stirring, for 15 minutes. Cover and simmer another 20 minutes.

If mixture dries, add 1 - 2 tablespoons water. If still moist, cook an additional 5 minutes.

Season with salt and freshly ground pepper to taste.

Serves: 4 - 6

recipe from www.inmamaskitchen.com

Contributor: Bill Robinson

 

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