This gluten-free dish is packed with earthy flavours and is perfect for the holiday table! A couple of our family members can’t eat gluten, so we are ALWAYS on the hunt for dishes that we can easily whip together that everyone will love! Because who wants to cook two separate meals? I mean, putting on a holiday spread is a load of work, let’s be honest!
Once thought to have little to no nutrition, mushrooms are in fact rich in B vitamins, minerals (including selenium, potassium, copper, iron, and phosphorus) and a type of fibre called beta-glucans that might improve insulin resistance and cholesterol levels. Cooking the quinoa in stock adds flavor to this simple dish. Make this pilaf as a hearty side dish or serve it as a vegetarian main dish with a side salad.
Thanks for putting me up to the challenge to create a couple of gluten-free recipes for you Nature’s Fare Markets! I shopped for all of the ingredients in their stores, and even found a cool tricoloured quinoa that I will use next time!
Makes 6-8 side dish servings
- 2 c. water or gluten-free vegetable stock (or chicken stock)
- 1 c. uncooked quinoa
- 3 Tbsp. extra virgin olive oil
- 1 small shallot, minced (1 Tbsp.)
- 2 cloves garlic, minced
- 1 c. diced celery
- 350 g. sliced mushrooms (about 6 c., either brown or white or a combination)
- ½ c. roughly chopped fresh Italian leaf parsley, plus extra for garnish
- salt and pepper to taste
- Bring the stock to a boil in a medium pot over high heat. Add the quinoa, stir, cover, turn the heat to low and cook until it is soft, about 20 minutes. Remove from the heat, stir and set aside with the cover on.
- In a large frying pan, heat the olive oil over medium heat. Add the shallot and garlic and stir until they are fragrant and transparent, about 30-60 seconds. Add the celery and continue to cook while stirring for an additional 2-3 minutes, until the celery softens slightly. Add the mushrooms and cook, stirring, until they are tender, about 10 minutes. Stir in ½ c. of the parsley and cook for an additional 1 minute. Remove from the heat and stir in the cooked quinoa. Season with salt and pepper to taste, place in a serving dish, and garnish with the extra parsley before serving.
Thanks for sponsoring this healthy post Nature’s Fare Markets!