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Nava Atlas’s Quinoa Pilaf

Contributed to “Vegan Holiday Kitchen” by Barbara Pollak, a longtime reader of Ms. Atlas’s, this pilaf is attractive when made with a combination of red and white quinoa, but either color can be used on its own. It is a veggie-filled way to celebrate quinoa’s becoming standard Passover fare.

Ingredients

  • 1 ½ cups quinoa, rinsed
  • 3 cups prepared vegetable broth
  • 3 tablespoons olive oil or other healthy vegetable oil
  • 2 medium yellow or red onions, or 1 of each, quartered and thinly sliced
  • 4 to 6 cloves garlic, minced
  • 1 16-ounce bag shredded coleslaw cabbage
  • 2 medium carrots, sliced
  • 2 cups finely chopped broccoli florets
  • 1 cup sliced cremini or baby bella mushrooms
  • 2 teaspoons minced fresh ginger, or to taste
  • ½ teaspoon dried basil
  • ½ teaspoon dried thyme
  • 2 tablespoons lemon juice, or to taste
  • Salt and freshly ground pepper to taste
  • ½ cup minced fresh parsley
  • ¼ cup minced fresh dill, more or less to taste
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      210 calories; 7 grams fat; 0 grams saturated fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 6 grams protein; 239 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

8 to 10 servings

Preparation

  1. Combine the quinoa with the broth in a large saucepan. Bring to a rapid simmer, then lower the heat, cover and simmer gently until the water is absorbed, about 15 minutes. Test to see if the quinoa is done to your liking; if needed, add another 1/2 cup water and simmer until absorbed.
  2. Heat the oil in a large skillet or stir-fry pan. Add the onions and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
  3. Add the cabbage, carrots, broccoli, mushrooms, ginger, basil, thyme and lemon juice to the skillet. Turn the heat up to medium-high and stir-fry until the cabbage is tender-crisp, about 5 minutes.
  4. Stir in the cooked quinoa, then season to taste with salt and pepper. Stir in the parsley and dill, remove from the heat, and serve.

30 minutes

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