Saturday, February 28, 2015

Mushroom Quinoa Pilaf with Sundried Tomatoes and Pesto

I am still cooking out of the pantry and the freezer. I think this is the last bit of quinoa in my house. So far the pantry challenge is going fine. If you missed it, look at my cupboard and freezer here. 

When I make quinoa pilaf all the veggies tend to rise to the surface during cooking. This one was different than my usual, with the addition of pesto and sun-dried tomatoes. The concentrated tomatoes gave it a wildly deep complex flavor. It is full of summer sunshine. Try it in your own kitchen. Made with frozen vegetables it a matter of dumping it all together and setting it to cook. Even the mushrooms and pesto were from the freezer.

Obviously it is easy as pie. Switch up the veggies, add in carrots or kale, you really can't go wrong.

I have a bowl as a meal by itself. It would make a luscious side to grilled fish. 

Mushroom Quinoa Pilaf with Sun-dried Tomatoes and Pesto

2 cups quinoa
4 cups water
1/2 cup frozen or fresh leeks (sliced)
1/2 cup frozen green peas 
1/2 cup sun-dried tomatoes in oil
1/2 cup mushrooms cooked in olive oil (frozen or fresh)
1/4 cup basil pesto
generous pinch of salt

If using fresh mushrooms, slice and saute in olive oil with a pinch of salt. Slice the sun-dried tomatoes into bite sized pieces.  Put tomatoes and green peas, leeks, mushrooms and pesto into a pan with a tight fitting lid. 

This is a quick pilaf, the kind your whip up when you want to eat soon. The sun-dried tomato richness means we can skip a sauté step and still have complex flavors.

Add the water and quinoa to the same pot. Bring it to a boil. Give it a stir, cover, and cook for 20 minutes on low heat.


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