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Quinoa & Mushroom Pilaf

Prep time: 5 minutes
Cook time: 25 minutes
Serves 3-4

1 tablespoon Manuka honey
2-3 garlic cloves, minced
Juice of 1 lemon
1/2 red chilli, de-seeded and chopped finely
1 teaspoon tamari (or good quality soy sauce)
8 button mushrooms, sliced
1 cup Alison’s Pantry Quinoa
2 cups water
1 tablespoon olive oil
1 brown onion, diced
1 head broccoli, chopped into small pieces
1/3 cup Alison’s Pantry Pinenuts
Salt and pepper


  1. In a bowl whisk together honey, garlic, lemon juice, chilli, tamari, a pinch of salt and a couple of good grinds of pepper. Add mushrooms and coat with mixture. Cover and place in the fridge for 15 minutes.
  2. Rinse quinoa under cold water. In a pot add water and quinoa, cover and bring to a boil. Reduce heat and simmer for 15 – 20 minutes or until liquid is absorbed and the quinoa is tender. Set aside.
  3. Heat olive oil in a pan and sauté onion for 2 minutes. Take mushrooms out of the fridge and add into pan with the liquid. Cook mushrooms and then add in broccoli, pinenuts, stir through quinoa and cook for a further 5 minutes. Season with salt and pepper to taste.


This recipe was created by Julia & Libby for Alison’s Pantry

Download PDF version here: alisons-pantry-quinoa-mushroom-pilaf