Hearty Winter Veggie Pilaf - cooking recipe

Ingredients

1 1/2 cups quinoa
6 tablespoons extra virgin olive oil
1 lb mushroom, preferably shiitake, sliced
3 scallions, white and green parts thinly sliced separately
1/2 cup pine nuts
1/4 cup dried currant (may sub cranberries)
salt and pepper
1 lb Brussels sprout, quartered lengthwise
1/4 cup chopped flat leaf parsley

Preparation

In a fine-mesh sieve, rinse the quinoa. Transfer to a large pot of boiling, salted water and simmer covered until almost tender, about 12 minutes; turn off heat and allow to rest, covered, for 15 minutes (at this point it should be tender).
While the quinoa is cooking, 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 (I recommend seasoning 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.