Submitted by: Regina Galbick
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Servings: 5
To make the pilaf extra flavorful, cook the quinoa in your favorite broth instead of water.
2 1/2 c. cooked quinoa
1 tbsp. coconut oil
2 clove garlic
1 med. yellow bell pepper
1 med. green bell pepper
2 c. white mushrooms
sea salt & black pepper to taste
2 tbsp. fresh parsley
1 tsp. seasoning or spices of your liking
2 green onion
1 tbsp. lemon juice
1 tbsp. extra virgin olive oil
1/2 oz. pine nuts
Heat a spoonful of coconut oil in a large skillet over medium heat. Add the garlic, yellow and green peppers, and stir over medium heat until slightly softened. Add the mushrooms. Season with salt, pepper and Greek seasoning. Stir and cook until the mushrooms are tender.
Remove the skillet from the stove and combine with the quinoa and scallions. Stir to combine.
Squeeze fresh lemon juice all over the pilaf and drizzle with olive oil. Toss to coat. Taste test and add more salt or seasoning if desired.
Sprinkle with pine nuts (optional) and serve immediately. Enjoy!
Note: Chilling often dulls the flavors in these types of recipes. If you refrigerate the pilaf, allow it to warm to room temperature. Then taste test again and adjust seasonings before serving.
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