This is an easy, quick and comforting vegetarian and gluten free recipe for a wholesome mushroom-eggplant quinoa pilaf.
Hey there! Do you think what I think: this mushroom-eggplant quinoa pilaf looks like 50 shades of brown with brown on brown with a little red and green decoration? Agree! Appearance is not its strong point!
mushroom-eggplant quinoa pilaf
Maybe I need to stick up a little for this wholesome dish because I am certain, if you would give it a try, you’ll love this savory and comforting mushroom-eggplant quinoa pilaf. This quick and easy recipe is great as a side or main dish. I even really liked it for breakfast, just throw an egg on top. Meaty Mushrooms offer texture to vegan and vegetarian dishes, giving them a hearty and earthy taste. Quinoa is a great way to add more protein to your diet. And the cherry peppers are mild, so we can use more of them for more flavor.
- 170 g / 1 cup quinoa, rinsed
- 470 ml / 2 cups chicken or vegetable stock
- 1 tablespoon vegetable oil or peanut oil
- 1 tsp. sesame oil
- 2 shallots, chopped
- 1 garlic clove, pressed
- 180 g / 6.3 oz. white mushrooms, stemmed, sliced
- 70 g / 2.5 oz. fresh shiitake mushrooms, stemmed, sliced
- 100 g / 3.5 oz. Portobello mushrooms, stemmed, sliced
- 1 Chinese eggplant, chopped
- 3 cherry peppers, seed and cut into small pieces
- 2 Tbsp. rice vinegar
- salt and freshly ground pepper to taste
- fresh cilantro for serving
- In a medium saucepan add quinoa and stock, cook according to package instructions; set aside.
- Heat a wok or nonstick skillet over high heat. Add the vegetable oil, sesame oil, shallots, garlic, mushrooms and eggplant and stir-fry for about 6 minutes or until tender. Mix quinoa and cherry peppers into mushroom mixture; season with vinegar, salt, and pepper.
- Serve hot with fresh cilantro.