The good thing about this dish is that you can eat it hot or cold. The cold version makes it a great picnic dish: just pack your leftovers in a  Tupperware container. Additionally, this pilaf works with virtually any grain you have left over (it doesn’t have to be quinoa. )


Quinoa, cooked- 2 cups

Carrots, grated – 1 cup

Onions, diced -1 medium

Celery, diced – 3/4 cup

Mushrooms, sliced -1 cup

Cranberries – 3/4 cup

Pine nuts -3/4 cup

Curry powder – 2 tbsp

Parsley, chopped 1/2 cup

Braggs Aminos 2 tbsp

Olive oil – 1/2 cup

Garlic – 4 cloves, diced

Paprika to taste


Tofu, cubed – 1 cup

Warm up 1/2 of the olive oil in the frying pan. Add the onions and saute for 3 minutes. Add the  Braggs, the mushrooms and (if using) the tofu. Saute for another 4 mins, or until the mushrooms start getting brown and the tofu has a little crust. Add the remaining oil, the pine nuts and the veggies. Lower the flame, cover with the lid and let simmer for another 5 mins. Mix in the cranberries and the quinoa. Taste and add the remaining spices. Let simmer for another 3 minutes.