Quinoa and Shiitake Pilaf

By devogirl

Leeks, celery, and mushrooms enliven this piiaf and give it a flavor reminiscent of a Thanksgiving stuffing. If you like, you can substitute other types of mushrooms for the shiitakes. White button, mushrooms, criminis, or portobellos would all be great choices.

Ingredients

• 1 1/2 tablespoons extra virgin olive oil
• 2 1/2 cups chopped leeks (white and tender green parts)
• 2 cups chopped celery
• 1 1/2 cups stemmed and sliced shiitake mushrooms
• 1 3/4 cups guinoa, rinsed
• 1/2 teaspoon sea salt
• 3 1/2 cups boiling I water

Details

Servings 6

Preparation

Step 1

Heat the oil in a medium size saucepan or skillet (one with a tight fitting lid) over medium heat. Add the leeks, celery and mushrooms and saute, stirring continuously for about 5 minutes, until the vegetables become fragrant and their colors brighten.

Stir in the quinoa and salt. Lower the heat, then slowly pour in the water.
Cover and simmer for about 15 minutes, until all of the water is absorbed.