Skip to main content

The Globe and Mail

Susan Mendelson's recipe for quinoa pine nut pilaf casserole

Ingredients

1 large onion

3 gloves garlic

Story continues below advertisement

2 tablespoons canola oil

1 red pepper, chopped

1 cup chopped white mushrooms

2 teaspoons ground coriander

1/2 teaspoon sea salt

1 cup quinoa

2 tablespoons fresh basil, chopped (or 1 teaspoon dried)

Story continues below advertisement

1/4 cup pine nuts, toasted



Method

In a heave saucepan, sauté the onion and garlic in oil until onions are browned. Add chopped red pepper, mushrooms and cook until soft. Add seasoning. Place quinoa in a fine sieve and rinse will under cold running water. Add to sauce pan with water and simmer gently for 15 minutes. Add basil and cook 5 to 8 minutes or until quinoa is tender. Stir to fluff up quinoa and season with salt and pepper to taste. Serve with warm, topped with toasted pine nuts. This can be made ahead and warmed to serve.

Serves 6.



Susan Mendelson is a Vancouver caterer.

Report an error
Comments are closed

We have closed comments on this story for legal reasons. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.