Red Quinoa & Mushroom Pilaf with Dill

Quinoa is a great addition to your kitchen – hot as a side dish or in soups,  cold as a salad.  And healthy too!  

• 3 1/2 c homemade or low-sodium store-bought chicken stock
• 1 oz mixed dried mushrooms
• 2 c red quinoa (6 c cooked)
• 1 Tab olive oil
• 8 oz cremini or white mushrooms, quartered
• 2 shallots, coarsely chopped
• 1/2 tsp coarse salt
• freshly ground pepper, to taste
• 1 Tab fresh thyme, finely chopped
• 1 Tab unsalted butter
• 1/4 c plus 1 Tab fresh dill, finely chopped
• 3 Tab finely chopped chives
• 2 Valencia or navel oranges, peeled and pith removed, thinly sliced.

Directions:

1. Bring stock to a boil.
2. Pour over dried mushrooms in a small bowl.
3. Soak until soft, about 6 minutes.
4. Pour liquid through a fine size into a bowl.
5. Set aside.
6. Rinse quinoa thoroughly in  fine sieve, drain.  This gets the bitter tasting husks off.)
7. Heat oil in  large pot over medium-high heat until hot but not smoking.
8. Add fresh mushrooms, shallots and 1/4 tsp salt.
9. Cook, stirring occasionally, until mushrooms and shallots have released their liquid and are slightly caramelized, about 7 minutes.
10. Add quinoa.
11. Cook, stirring until it begins to pop and crackle, about 5 minutes.
12. Add reserved soaked mushrooms, reserving soaking liquid and thyme to pot.
13. Bring to a boil.
14. Stir.
15. Cover and reduce heat.
16. Simmer until quinoa is tender but still chewy, about 20 minutes.
17. Stir in 1/4 tsp salt, pepper to taste and butter.
18. Just before serving, stir in dill and chives, and oranges and toss gently.  ( or serve it cold as a salad.)

Serves:  6 – 8

Source:  silveradocare.com/sierravista