Quinoa Wild Mushroom Pilaf

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 garlic clove, pressed
• 2 cups vegetable stock
• 1 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• 1 teaspoon crushed brown mustard
• 1 red bell pepper, finely diced
• 2 stalks celery, finely sliced
• 1 cup finely sliced wild mushrooms (shiitake or porcini work well) (about 8 ounces)
• 2 cups quinoa
• Salt & freshly milled pepper to taste

1. 1. Heat oil in large skillet. Over medium heat, saute onion until soft. Stir in garlic and cook just until onion begins to brown.
2. 2. Pour in vegetable stock. Stir in red pepper flakes, oregano and mustard, and bring to a boil.
3. 3. Lower heat to simmer. Stir in red bell pepper, celery, mushrooms and quinoa. Simmer, stirring, for 15 minutes. Cover and simmer another 20 minutes.
4. 4. If mixture dries, add 1 - 2 tablespoons water. If still moist, cook an additional 5 minutes.
5. 5. Season with salt and freshly ground pepper to taste.

olive oil, onion, garlic, vegetable stock, red pepper, oregano, brown mustard, red bell pepper, stalks celery, wild mushrooms, quinoa, salt

Taken from www.epicurious.com/recipes/member/views/quinoa-wild-mushroom-pilaf-1217718 (may not work)