It's getting late and I'm tired but I wanted to post something, so I'll make it quick. I planned to post a few recipes inspired by "The Chicago Diner Cookbook," and after posting one last Saturday, I didn't realize it would take me so long to get to the second one. There was always something getting in the way. Even this afternoon, after I went to Trader Joe's for mushrooms, I came home to discover we were out of quinoa! Then there was something slimy in the vegetable drawer that needed to be cleaned out, etc. etc. I finally got some quinoa, made the pilaf and served it with baby bok choy and edamame in a mild peanut-lime sauce — tasty, easy and pretty.
Quinoa pilaf (inspired by The Chicago Diner Cookbook)
- 1 cup quinoa
- 1-3/4 cups low-salt veggie broth or water
- 1 tablespoon olive oil
- 1 cup diagonally sliced green onions or cooking onions
- 1 cup sliced cremini (baby bella) or other fresh mushrooms
- 1 carrot, peeled and grated
- 1/2 cup frozen peas
- 1/3 cup chopped parsley
- Rinse the quinoa in a fine mesh strainer under running water. Place the quinoa and broth (or water) in a pot and bring to a boil. Turn the heat to simmer, cover the pot and cook for 15 minutes. Turn off the heat and allow to sit, covered, for 5 minutes.
- In the meantime, sauté the mushrooms and onions in the oil for 2 or 3 minutes.
- Add the carrot and peas, cover and turn off the heat. Let sit until the carrots and peas are warmed through.
- Stir the veggies into the quinoa. Add the parsley and season to taste with salt and pepper, if needed.