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Red Quinoa and Mushroom Pilaf with Dill

White quinoa will also work here; reduce the cooking time to 15 minutes.Per serving: 312 calories, 8 g fat, 6 mg cholesterol, 51 g carbs, 583 mg sodium, 11 g protein, 6 g fiber

  • Servings: 6
  • Yield: Makes 7 cups
Red Quinoa and Mushroom Pilaf with Dill

Photography: Carl Carter

Source: Martha Stewart Living, October 2004


  • 3 1/2 cups homemade or low-sodium store-bought chicken stock
  • 1 ounce mixed dried mushrooms
  • 2 cups red quinoa
  • 1 tablespoon olive oil
  • 8 ounces cremini or white mushrooms, quartered
  • 2 shallots, coarsely chopped
  • Coarse salt
  • 1 tablespoon finely chopped fresh thyme
  • Freshly ground pepper
  • 1 tablespoon unsalted butter
  • 1/4 cup plus 1 tablespoon finely chopped fresh dill
  • 3 tablespoons finely chopped chives
  • 2 Valencia or navel oranges, peel and pith removed, flesh thinly sliced into rounds


  1. Bring stock to a boil; pour over dried mushrooms in a small bowl. Soak until soft, about 6 minutes. Pour liquid through a fine sieve into a bowl; set aside. Coarsely chop soaked mushrooms; set aside.

  2. Rinse quinoa thoroughly in a fine sieve; drain. Heat oil in a large pot over medium-high heat until hot but not smoking; add fresh mushrooms, shallots, and 1/4 teaspoon salt. Cook, stirring occasionally, until mushrooms and shallots have released their liquid and are slightly caramelized, about 7 minutes. Add quinoa; cook, stirring, until it begins to pop and crackle, about 5 minutes.

  3. Add reserved soaked mushrooms, reserved soaking liquid, and thyme to pot; bring to a boil. Stir; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 20 minutes. Stir in 1/4 teaspoon salt, pepper to taste, and the butter. Just before serving, stir in dill and chives; add oranges, and gently toss.

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