Warm Quinoa Pilaf Salad [WF/GF/DF/V]
Serve salad alongside a big bowl of soup for a complete meal.
Ingredients
2 teaspoons olive oil
1 cup quinoa, rinsed in cold water
3/4 cup whole kernel corn (fresh or thawed frozen)
6 ounces sliced mushrooms
1 green bell pepper, diced
1 small red onion, diced
2 cups water
1 cup peeled, diced butternut squash
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Lettuce leaves
Instructions
In a large saucepan heat oil over medium heat. Add quinoa, corn, mushrooms, bell pepper and onion; cook, stirring frequently, 5 to 7 minutes. Add water and squash; bring to a simmer over medium-high heat. Stir mixture; cover pan. Reduce heat to medium-low; cook until all of the liquid is absorbed, 15 to 20 minutes. Remove from heat; add parsley, salt and ground pepper. Fluff quinoa; let stand, covered, 5 to 10 minutes before serving over lettuce leaves.