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Mushroom Quinoa Pilaf

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6


  • 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


  1. 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.
  2. 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.