This gluten-free dish is packed with earthy flavours and is perfect for the holiday table! A couple of our family members can’t eat gluten, so we are ALWAYS on the hunt for dishes that we can easily whip together that everyone will love! Because who wants to cook two separate meals? I mean, putting on a holiday spread is a load of work, let’s be honest!
Once thought to have little to no nutrition, mushrooms are in fact rich in B vitamins, minerals (including selenium, potassium, copper, iron, and phosphorus) and a type of fibre called beta-glucans that might improve insulin resistance and cholesterol levels. Cooking the quinoa in stock adds flavor to this simple dish. Make this pilaf as a hearty side dish or serve it as a vegetarian main dish with a side salad.
Thanks for putting me up to the challenge to create a couple of gluten-free recipes for you Nature’s Fare Markets! I shopped for all of the ingredients in their stores, and even found a cool tricoloured quinoa that I will use next time!
Makes 6-8 side dish servings
Mushroom Quinoa Pilaf
Ingredients
- 2 cups water or gluten-free vegetable stock (or chicken stock)
- 1 cups uncooked quinoa
- 3 tablespoons extra virgin olive oil
- 1/2 cup finely diced onion
- 2 cloves garlic (minced)
- 1 cup diced celery
- 350 grams sliced mushrooms (about 6 cups, either brown or white or a combination)
- ½ cup roughly chopped fresh Italian leaf parsley (plus extra for garnish)
- salt and pepper to taste
- 2 teaspoons soy sauce
Instructions
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Bring the stock to a boil in a medium pot over high heat. Add the quinoa, stir, cover, turn the heat to low and cook until it is soft, about 20 minutes. Remove from the heat, stir and set aside with the cover on.
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In a large frying pan, heat the olive oil over medium heat. Add the onion and garlic and stir until they are fragrant and transparent, about 30-60 seconds. Add the celery and continue to cook while stirring for an additional 2-3 minutes, until the celery softens slightly. Add the mushrooms and cook, stirring, until they are tender, about 10 minutes. Add in soy sauce then stir the parsley and cook for an additional 1 minute. Remove from the heat and stir in the cooked quinoa. Season with salt and pepper to taste, place in a serving dish, and garnish with the extra parsley before serving.
Thanks for sponsoring this healthy post Nature’s Fare Markets!
Hi Tori! I’m always looking for side dishes that I can make ahead and reheat. Especially for Christmas. Have you tried with this one? Looks delicious!
Yes I have it reheats really well!
I’m so excited to make this dish, it looks yummy. Im sure my family will be happy to have this at the dinner table over Christmas.
Thank you for all of your wonderful recipes and content !!
Thanks so much Shannon!
OMG! I just made this and it is amazing!!!!
Yay thanks Logan!!!
I made this tonight and it was really great and easy:) Thanks!!!!!
Amazing thanks Beth!
I made this tonight for dinner, it was fabulous and so easy! I substituted the celery with chopped kale to get in some extra greens today. This will definitely be on rotation for meatless Monday’s and an easy side. Thanks for sharing!
So happy you liked it!