Quinoa pilaf with mushrooms
4 servings
25 minutes
Formally pilaf, but essentially almost risotto. The quinoa will be cooked not in a pot with boiling water, but in a frying pan with fried mushrooms and onions, in a small amount of broth.
Calories628.7kcal
Proteins23.3grams
Fats21.3grams
Carbohydrates77.6grams
Quinoa
500
g
Olive oil
50
ml
Garlic
3
clove
Button mushrooms
200
g
Parsley
0.5
bunch
White onion
1
head
Chicken broth
500
ml
1
Sauté finely chopped mushrooms in olive oil until a distinct mushroom aroma appears. Add onion and fry until it becomes soft but not yet browned.
- Button mushrooms: 200 g
- Olive oil: 50 ml
- White onion: 1 head
2
Add quinoa and finely chopped garlic to the onions and mushrooms, and sauté for a couple of minutes.
- Quinoa: 500 g
- Garlic: 3 cloves
3
Pour in the broth and cook for about fifteen minutes, stirring constantly. Just before the end of cooking, add chopped parsley. As an allusion to the South American origin of the grain, you can also add sliced chili peppers.
- Chicken broth: 500 ml
- Parsley: 0.5 bunch
