Quinoa Pilaf with Pistachios, Edamame and Shitake Mushrooms


Quinoa Pilaf with Pistachios, Edamame and Shitake Mushrooms

Yield: 4


1 cup Quinoa (Rinsed)

1 cup Cold filtered water

1 cup Chicken stock (Homemade or low sodium store bought)

¼ cup American pistachio kernels

¼ cup Edamame beans (Removed from pod)

½ cup Kale (washed and chiffonade)

1 each Garlic bulb (minced)

1 cup Shitake mushrooms (Sliced)

¼ cup Roasted tomatoes or sundried tomatoes

2 tablespoons Unsalted butter

1 tablespoon Italian parsley

1 teaspoon Granulated onion

Kosher salt and fresh cracker black pepper to taste


Place water, stock and quinoa in sauce pan and bring to a boil. Once a boil occurs turn off heat and cover with a lid. Melt butter in sauce pan. Add sliced mushrooms and season with salt and pepper. Sauté until soft (3-4 minutes). Add minced garlic and kale and cook until kale is wilted. Remove edamame from pods. Fluff quinoa and incorporate mushrooms, kale, pistachios, tomatoes and edamame. Season with granulated onion, salt and pepper. Garnish with chopped parsley.

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