This delicious quinoa pilaf is a vegan, gluten-free, egg-free, nuts-free and soy-free side dish made with a mix of beans & grains and fresh vegetables.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens:
⏱ 38 mins – easy
🍽 6 servings – 127 kcal per serving
|
Serving
53g |
Fat
3g |
Sat. fat
0g |
Sodium
390mg |
|
Carbs
20g |
Fibers
2g |
Sugars
0g |
Proteins
4g |
INGREDIENTS
- 1 cup quinoa
- ½ cup onions
- ½ cup portabella mushrooms
- 1 clove of garlic
- 2 tsp olive oil
- ½ cup snow peas
- 1 tsp salt
- 1 tsp black pepper
TOOLS
- 1 colander
- 1 knife
- 1 saucepan
- 1 plate
- 1 kettle
- 1 pot
- 1 wooden spoon
- 1 lid
STEPS
Rinse the quinoa.
Drain the rinsed quinoa in a colander.
Cut the portabella mushrooms into thin slices. Peel and chop the onions and garlic.
Put the drained quinoa in a saucepan and turn on the heat. Cook for 5 minutes, occasionally stirring with a wooden spoon to toast the quinoa.
Transfer the toasted quinoa to a plate.
Drizzle olive oil over the saucepan. Then add the chopped onions, portabella mushroom slices, and chopped garlic. Stir with a wooden spoon and cook for 4 minutes for a mushroom mixture. Then remove from the heat.
Put 2 cups of water in a kettle and boil the water for 3 minutes. Then turn off the kettle.
Pour the boiling water into a pot and turn on the heat. Add the toasted quinoa and snow peas to the pot and stir with a wooden spoon. Then add the mushroom mixture. Stir again with a wooden spoon and cover with a lid. Cook for 15 minutes. Then remove from the heat and remove the lid. Sprinkle with salt and black pepper and stir with a wooden spoon.
It’s ready to be served !
