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Quinoa Vegetable Pilaf

  • 20 min
    Prep Time
  • 40 min
    Total Time
  • 4 people
    Serves
  • 418 per 1 serving
    Calories

Ingredients

  • 1 1/2 cups Pacific Foods® Organic Mushroom Broth
  • 1 cup uncooked sprouted quinoa
  • 4 tablespoons olive oil, divided
  • 1 leek, white part only, chopped
  • 1 small summer squash of your choice, peeled, seeded and cut into bite-size pieces
  • 10 Brussels sprouts, trimmed and shredded
  • 1 1/2 bunches asparagus, trimmed and chopped
  • 4 ounces mushrooms, chopped
  • 4 cloves garlic, minced
  • 1 zucchini, chopped
  • 1 pinch crushed red pepper
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground Ceylon cinnamon
  • 1/2 teaspoon all purpose seasoning
  • 1 pinch each Celtic salt and pepper
  • 1 lemon, juiced
  • 2 tablespoons chopped fresh parsley
  • 3 tablespoons pine nuts
  • 6 large fresh basil leaves, chopped

Instructions

  • Step 1

    Heat the broth, quinoa and 1 tablespoon oil in a saucepan (the oil will prevent clumping) to a boil, cover and let it simmer for 15 minutes. 

  • Step 2

    Heat the remaning olive oil in a a skillet and cook the leek for two minutes.  Add the squash and cook for five minutes, stirring occasionally. Add the Brussels sprouts and asparagus and cook for 3 to 5 minutes. Add the mushrooms, garlic and zucchini and stir well. Cook for 2 minutes. 

  • Step 3

    Add seasonings and stir well. Cook for another 2 minutes.  Add 1 tablespoon additional broth, if needed, and stir to combine. Add the lemon juice and stir. Taste and season as necessary. 

  • Step 4

    In a separate skillet, toast the pine nuts until golden brown. Once the quinoa has been cooked, remove from heat. Fluff the quinoa, and mix into the sauteed vegetable mixture. Top with toasted pine nuts, basil and parsley.

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Made Specifically With

All Products
Calories 418
Total Fat 21 g
Sat. Fat 2.7 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 343 mg
Total Carb 47 g
Dietary Fiber 10 g
Sugar 7 g
Protein 14 g
Vitamin D 2 %DV
Calcium 10 %DV
Iron 43 %DV
Potassium 24 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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