Quinoa and Shiitake Pilaf

CHICOPEE, Mass. (Mass Appeal) - Leslie Cerier, The Organic Gourmet, specializes in whole foods and organic cuisine with over 20 years experience. She is a national authority on gluten-free cooking and baking. Leslie cooks and teaches all over the United States and is author of 5l cookbooks: Gluten-Free Recipes for the Conscious Cook; Going Wild in the Kitchen; Sea Vegetable Celebration; Taste Life! Organic Recipes; and The Quick and Easy Organic Gourmet. Cerier is a chef, educator, environmentalist, photographer, and recipe developer, and is sought after by health professionals and private clients for her expertise in local, seasonal, organic cooking for health and vitality. For more information, visit go to www.lesliecerier.com .

Quinoa and Shiitake Pilaf
Serves 6 to 8
Leeks, celery, and mushrooms enliven this pilaf and give it a flavor reminiscent of a Thanksgiving stuffing. If you like, you can substitute other types of mushrooms for the shiitakes. White button mushrooms, criminis, or portobellos would all be great choices.

• 1 1/2 tablespoons extra-virgin olive oil
• 2 1/2 cups chopped leeks (white and tender green parts)
• 2 cups chopped celery
• 1 1/2 cups stemmed and sliced shiitake mushrooms
• 1 3/4 cups quinoa, rinsed
• 1/2 teaspoon sea salt
• 3 1/2 cups boiling water

Heat the oil in a medium-size saucepan or skillet (one with a tight-fitting lid) over medium heat. Add the leeks, celery, and mushrooms and saute, stirring continuously for about 5 minutes, until vegetables become fragrant and their colors brighten. Stir in the quinoa and salt. Lower the heat, then slowly pour in the water. Cover and simmer for about 15 minutes, until all of the water is absorbed.