I’m really effing stoked about my lunch this week. I’ve got this Mushroom Quinoa Pilaf, baked acorn squash, and my usual chicken breast, this time sprinkled with some seasoned salt. It’s a savory, satisfying combination of flavors, textures and loaded with umami.
Mushroom Quinoa Pilaf
one. Heat a bit of oil, butter or combination of the two in a small saucepan. Add:
1 medium yellow onion, finely diced
8 oz. thinly sliced button mushrooms
two. Sauté over medium heat until the onion is softened and mushrooms begin to brown. Meanwhile, rinse in a strainer until the water runs clear:
3/4 cup quinoa (white, red or a mix of the two)
three. Add the quinoa to the cooked vegetables and stir around to toast, 3 minutes. Add:
1 1/2 cup well-seasoned chicken stock
four. Bring to a boil, lower heat and cover to simmer for 15 minutes, or until the water is fully absorbed and the quinoa has opened. Stir in:
2-4 tbs. blanched, quartered almonds
2 tbs. parmesan cheese
five. Divide into containers. Sprinkle with additional parmesan cheese, if desired. Delicious served with roasted squash.
Yields 5 servings.