Hearty Winter Veggie Pilaf

READY IN: 40mins
Recipe by jenne

This vegan main course looks wonderful. . .and its a Rachael Ray quick meal from her magazine Feb 2010. I am a huge fan of brussels sprouts and I am always looking for new ways to serve up quinoa, so I have high hopes for this recipe. She suggests adding some diced bacon or ham if your diet allows.

Top Review by astivers22

I loved this recipe! I used portabella mushrooms and I subbed toasted slivered almonds for the pine nuts and dried cranberries for the currants. I had never served brussel sprouts for the family, and I wasn't sure the hubby would dig it, so I added some diced bacon, as well. It turned out fantastic! We served it along-side broiled salmon. Also, it's a great flavorful recipe to serve my son on his gluten free diet. Thanks for sharing!

Ingredients Nutrition


  1. 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).
  2. 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.
  3. 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.

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