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#9 Quinoa mushroom pilaf

#9 Quinoa mushroom pilaf

Preparation

First make the quinoa. Pour the water or stock into a large, wide pan, cover with a lid and bring to the boil. Add the quinoa and bring back up to the boil, then reduce the heat to medium high, cover with a lid and simmer for about 14 - 15 minutes until all the liquid has been absorbed and the quinoa is tender. Uncover, fluff the quinoa with a fork and set aside (Alternatively use ready-made quinoa). While the quinoa is cooking, melt the coconut oil in a large frying pan over medium heat. Add the onion and cook for 3 minutes until the onion is turning translucent. Add the spices and garlic and cook for 1 minute until fragrant. Add the mushrooms and carrots and cook for 5 minutes. Finally, add the peas and baby spinach for a final minute. By this time, the quinoa should be cooked. Pour the quinoa into the pan along with the parsley and coriander and a squeeze of lemon then toss to combine and taste for seasoning. Divide between serving bowls and scatter with chopped nuts and dried fruit, to serve.

1010_Melissa_Hemsley_Quinoa_Mush_Pilaf.jpg

Serves 2:

For the pilaf:

  • 500 ml good quality stock or broth
  • 200 g white quinoa, rinsed well (or use quality ready-made cooked quinoa)
  • 2 tbsp coconut oil or ghee
  • 1 red onion, finely diced
  • 2 garlic cloves, finely chopped
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • Chilli flakes, to taste
  • 1 tsp ground turmeric
  • 300 g assorted mushrooms, diced
  • 1 large orange / yellow pepper, diced
  • 2 large handfuls baby spinach
  • 150 g frozen peas
  • A handful of coriander, roughly chopped
  • A handful of flat-leaf parsley, roughly chopped
  • A large handful of roasted nuts (shelled pistachios and almonds), roughly chopped
  • A small handful of raisins / sultanas / dried cranberries
  • ½ lemon
  • Sea salt and freshly ground black pepper

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