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Mushroom Quinoa Pilaf

Delicious side dish or light healthy meal.
Course Main Course, Side Dish
Cuisine Asian, Canadian
Servings 4 -6 people


  • Knife
  • Cutting Board
  • Measuring Spoons & Cups
  • Medium Pot with Lid
  • Large Frying Pan
  • Wooden spoon


  • 1 cup dried shiitake mushrooms or a mix of whatever you have
  • 2 cups boiling water
  • 2 tablespoons olive oil
  • 1 small onion sliced
  • 1 tablespoon finely chopped garlic
  • 1 cup quinoa
  • ½ - ¾ teaspoon salt
  • 8 oz 240 grams cremini mushrooms thinly sliced
  • ¼ cup white wine
  • ½ cup roasted cashews
  • 2 green onions or 2 teaspoons fresh thyme
  • Pepper


  • Soak the dried mushrooms in boiling water for 30 minutes. Scoop out mushrooms and slice thinly, reserving the mushroom soaking liquid - about 1.5 cups, if you’re left with less, add a bit of water to bring the mushroom broth to 1.5 cups.
  • In a medium pot, heat 1 tablespoon of olive oil over medium heat, add onions, cook and stir until onions have softened, about 7 minutes. Add garlic and quinoa, cook and stir for 1 minute to toast quinoa. Add mushroom soaking lid, bring to a boil, cover, reduce heat to medium-low and simmer until water is absorbed, about 12 to 15 minutes.
  • While the quinoa cooks, heat 1 tablespoon of olive oil in a large frying pan. Add both sliced mushrooms (soaked and fresh), cook for 5 minutes undisturbed to allow mushrooms to caramelize on one side; stir and cook for 5 more minutes until well browned. Season with a pinch of salt and deglaze the pan with white wine.
  • To pot of cooked quinoa add browned mushrooms, roasted cashews, sliced green onions. Season well with salt and pepper.
Keyword mushrooms, plant-based, quinoa, vegan, vegetarian, white wine