Sometimes there’s a simple ingredient that pushes a dish from good to sublime. In this case, Norene Gilletz‘s Quinoa Pilaf, it’s the lemon juice, which brightens and heightens all the flavours. Don’t even think about omitting it.
Get yourself a few basil starter plants. (I bought three at Fruits Haby on Victoria Avenue for about $2 each.) Decorative and delicious, basil adds a gourmet vibe.
And as for the comfort, leave it to the cooked onion, red pepper and mushrooms. They turn a light, fluffy quinoa dish into one that makes you feel full and satisfied.
In fact, every ingredient in the Quinoa Pilaf spells health.
Note: Cooking garlic destroys many health benefits. You can add it at the end instead. Same is true for mushrooms and red peppers. They lose some health benefits when cooked.
- 1 c quinoa, simmered in 2 cups water for 15 minutes
- 1 T olive oil
- 1 medium red onion, chopped
- 1 c seeded, chopped red pepper
- 2 c sliced mushrooms, any kind
- 2 cloves garlic, minced
- 1 t kosher salt
- 1/2 t freshly ground black pepper
- 1 T fresh chopped basil or 1 tsp dried
- juice of 1/2 lemon (2 Tbsp)
- 1/4 c chopped fresh parsley
In a large pan, heat oil, then add onion, pepper, mushrooms and garlic and cook, stirring occasionally for 6 – 8 minutes, until golden. Add quinoa, salt, pepper, basil and lemon juice, and cook for 5 minutes or until heated. Serve garnished with parsley. Serves 6 – 8.
- Quinoa Pilaf is from Norene’s Healthy Kitchen.
- Here are 11 benefits of quinoa, 11 benefits of garlic and 5 benefits of red peppers.
- Did you know that mushrooms have stunning powers to heal people and the planet?
- Ever wonder about the history of pilaf? Here’s another pilaf story with several interesting recipes.
- Can you list 45 great Canadian comfort foods?
- Not up to cooking? Here are 14 hotspots for healthy eating in Montreal.