Weekend Food Prep–Mushroom Quinoa Pilaf

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.

Photo description: Several clear glass storage bowls with quinoa pilaf and scoops of bright orange acorn squash. The Pilaf is sprinkled with shaved parmesan cheese.

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