Are you looking for a healthy side dish to serve at Thanksgiving? Look no further than this delicious recipe from Mairlyn Smith!

Quinoa and tofu pilaf with leek, mushrooms, cranberries and pecans

Makes 8 cups (2 L) One serving = 2 cups (500 mL)

Ingredients:

• 1 cup (250 mL) red quinoa, rinsed and drained
• 2 cups (500 mL) vegetable broth
• 2 tbsp (30 mL) canola oil
• 1 leek, cleaned, trimmed, white part only, sliced into thin coins
• 1 onion, chopped
• 4 oz (125 g) cremini or white mushrooms, cleaned and sliced
• 1 clove garlic, crushed
• 2 tsp (10 mL) dried thyme leaves
• 1 tsp (5 mL) ground sage
• One -350 g package extra firm tofu, cut into 1/2 inch (1.5 cm) cubes
• 1/2 cup (125 mL) pecan halves, toasting is optional
• 1/2 cup (125 mL) dried cranberries
• 1/4 tsp (1 mL) fresh cracked black pepper
• 1/4 cup (60 mL) finely chopped fresh parsley

Method: 

Place the quinoa in a medium/large pot; add water and bring to boil; cover over medium/low heat for 15-18 minutes. The quinoa is done when the grains are translucent and all the water has been absorbed. Fluff with fork, remove from heat and let stand 5 – 10 minutes. Remove lid and let quinoa cool while the vegetables are cooking.

Meanwhile, heat a separate medium saucepan over medium heat. Add oil, leeks, onion, mushrooms, garlic, tofu, thyme and sage. Stir well. Cook covered 5 – 10 minutes stirring occasionally until vegetables are wilted.

Stir hot vegetable mixture into cooled quinoa together with pecans, dried cranberries, and pepper.

Sprinkle quinoa mixture with fresh parsley and gently fold in.

Serve immediately. Alternatively, cover and refrigerate overnight.

To re-heat, sprinkle with 1/2 cup (125 mL) warm water and heat in 350°F (180°C) oven about 25 – 30 minutes or until warm or microwave until warm.

Courtesy Mairlyn Smith
www.mairlynsmith.com
@mairlynsmith