Shiitake Mushrooms, Zucchini, and Quinoa Pilaf
Shiitake Mushrooms, Zucchini, and Quinoa Pilaf
Carrot, Main Dishes, Recipe, Zucchini
March 29, 2017
Shiitake Mushrooms, Zucchini, and Quinoa Pilaf
Ingredients
2 ½ c. water
1 tsp extra virgin olive oil
1 ½ cups coarsely chopped fresh shiitake mushroom caps
6 cloves garlic, thickly sliced
1 ½ cups coarsely chopped onions
2 cups zucchini, cut into bite-sized pieces
½ cup julienned carrots
1 ¼ cups quinoa, rinsed and drained
1 Tbs. fresh thyme or 1 tsp dried
1 ½ tsp curry powder
½ tsp salt
¾ tsp fresh rosemary, or ¼ tsp dried pinch cayenne pepper, or to taste
Directions
1Bring the water to boil in a teakettle or small pot.
2 Heat the oil in a medium-sized skillet over medium heat. Add the mushrooms and sauté for 3-4 minutes, or until browned.
3 Add the garlic onions, squash and carrots to the skillet. Saute, stirring occasionally for 4 minutes, or until the onions begin to soften and the ingredients become fragrant. Stir in the quinoa, thyme, curry powder, salt, rosemary, and cayenne.
4 Add the boiling water, and bring the ingredients to a boil over high heat. Reduce the heat to medium-low, and simmer covered for 10-15 minutes, or until the water is absorbed. Adjust the seasonings, if desired.
5 Serve immediately
