Hearty Winter Veggie Pilaf

By ClaudiaJan

Ingredients

• 1 1/2 cups quinoa
• 6 tablespoons extra-virgin olive oil
• 1 pound mushrooms, preferably shiitake, sliced
• 3 scallions, white and green parts thinly sliced separately
• 1/2 cup pine nuts
• 1/4 cup dried currants or cranberries
• Salt and pepper
• 1 pound brussels sprouts, quartered lengthwise
• 1/4 cup chopped flat-leaf parsley

Details

Servings 6
Adapted from rachaelraymag.com

Preparation

Step 1

Directions:

In a fine-mesh sieve, rinse the quinoa. Transfer to a large pot of boiling, salted water and cook until almost tender, about 12 minutes; drain in the sieve. In the same pot, bring enough water to reach a depth of 1 inch to a simmer over medium heat. Set the sieve with quinoa in the pot. Cover with a kitchen towel, then the lid, and steam until tender, about 10 minutes.

In a large skillet, heat
2 tablespoons olive oil over medium-high heat. Add the mushrooms and cook until lightly browned, 6 to 8 minutes. Stir in the scallion whites, pine nuts and dried currants; season with salt and pepper. Cook until the nuts are light golden, about 2 minutes; transfer to a bowl. In the same skillet, heat another 2 tablespoons olive oil over medium-high heat. Add the brussels sprouts and
1/8 cup water; season with salt and pepper. Cook until crisp-tender, about 8 minutes. Toss with the mushroom mixture, quinoa, scallion greens, parsley and remaining
2 tablespoons olive oil.