BHA & BHT Free Mushroom Quinoa Pilaf with Turmeric & Herbs
Total time45 min
Prep time10 min
Cook time30 min
4.9(30)
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Learn more →Ingredients
4 servings
- 1 cup quinoa, rinsed
- 2 cups low-sodium vegetable broth
- 3 tbsp extra virgin olive oil, divided
- 12 oz cremini mushrooms, sliced ¼ inch thick
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp black pepper
- ½ tsp salt
- 2 tbsp fresh lemon juice
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Rinse the quinoa in a fine-mesh strainer under cold running water for 30 seconds, then shake off the excess water.
- 2
Heat 1 tbsp of the olive oil in a large saucepan over medium heat until shimmering. Add the rinsed quinoa and toast, stirring frequently, until the grains smell nutty and turn a shade deeper, about 2–3 minutes.
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