Quinoa Pilaf with Mushrooms & Peas
This light yet nourishing pilaf combines fluffy quinoa with earthy mushrooms and sweet green peas. It comes together simply and calmly, offering a meal that feels both grounding and vibrant — a small reminder that balance can often be found in the simplest of bowls.
🛒 Ingredients (2–3 servings)
Base
1 cup (180 g) quinoa, rinsed
2 cups (480 ml) vegetable broth
1 cup (150 g) mushrooms, sliced (button or cremini)
½ cup (70 g) green peas (fresh or frozen)
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp olive oil
Seasoning
½ tsp dried thyme
½ tsp dried oregano
Salt & pepper, to taste
To finish
Fresh parsley, chopped
A squeeze of lemon
Optional: drizzle of olive oil or a spoonful of nutritional yeast
⏱️ Time
Prep: 10 minutes
Cook: 20 minutes
🍳 Method
Sauté the vegetables
Heat olive oil in a medium pot over medium heat.
Add the chopped onion and cook for 3–4 minutes until translucent.
Add the sliced mushrooms and sauté until they release their moisture and begin to brown.
Stir in the garlic and cook for 30 seconds.Toast the quinoa
Add the rinsed quinoa to the pot and stir for 1 minute to lightly toast it and coat it with the aromatics.Simmer the pilaf
Pour in the vegetable broth, thyme, oregano, salt, and pepper.
Bring to a gentle boil, then reduce heat to low, cover, and simmer for 12–15 minutes until the quinoa is fluffy and the liquid is absorbed.Add the peas
Stir in the peas, cover again, and let the pilaf sit for 3–5 minutes. The residual heat will warm the peas without overcooking them.Finish and serve
Fluff the quinoa with a fork.
Taste and adjust seasoning.
Add fresh parsley, a squeeze of lemon, and a drizzle of olive oil if you like.
🌱 Mindful Moment
As the quinoa steams and the mushrooms soften, notice how the scent slowly fills your kitchen. Before you take your first bite, pause for a moment and feel the warmth in your hands — a simple reminder of how nourishment often arrives quietly, one gentle breath at a time.
