Greek Vegetarian Pilaf with Quinoa and Mushroom

Pilaf has had thousands of forms and has experienced millions of dressings, try this one too. Add freshly squeezed lemon juice to. In this mouth-watering dish quinoa is cooked with colorful peppers, mushrooms, garlic and onion, while the sour taste of lemon makes the taste unforgettable.
This dish can be served hot, or it can be chilled and served as a salad.

Preparation time: 5 minutes
Cooking time: 20 minutes
Serves: 4-6

Ingredients

Olive oil
2 cloves garlic, finely chopped
1 cup quinoa
1 medium yellow bell pepper, finely diced
Extra virgin olive oil, to taste
2 tbsp fresh parsley, chopped
1 medium green bell pepper, finely diced
Squeeze of fresh lemon juice
2 cups mushrooms, sliced
Sea salt, to taste
Ground pepper, to taste
1 tsp Greek Seasoning (mint, lemon, basil, oregano mix)
2 scallions (white and light green sections), sliced
Toasted pine nuts, for serving (optional)

Directions

1. Thoroughly wash the quinoa and drain in a fine sieve. Transfer to a rice cooker or a large saucepan, add two cups cold water, cover and cook until all the liquid has been evaporated.
2. Meanwhile, add the oil to a large frying pan and set over a medium heat.
3. Add the peppers and garlic to the pan and sauté, stirring frequently, for 3-4 minutes, until just tender.
4. Stir in the mushrooms and season with sea salt and ground pepper. Sprinkle with the Greek seasoning and stir well to combine. Cook until the mushrooms have softened.
5. Stir in the quinoa, and then add the sliced scallions.
6. Drizzle the quinoa with fresh lemon juice and the extra virgin olive oil. Gently stir to combine. Adjust seasonings to taste if required.
7. Spoon the quinoa pilaf onto a serving plate, garnish with toasted pine nuts and chopped parsley if desire and enjoy.
8. This dish can be served hot, or it can be chilled and served as a salad.