October 8, 2013

Quinoa and Tofu Pilaf with Leek, Mushrooms, Cranberries and Pecans


This gluten free vegetarian entree is perfect to serve at Thanksgiving, Christmas or any other fall or winter get together.

Makes 8 cups (2 L)

One serving = 2 cups (500 mL)

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 ½ inch (1.5 cm) cubes

½ cup (125 mL) pecan halves, toasting is optional

½ cup (125 mL) dried cranberries

¼ tsp (1 mL) fresh cracked black pepper

¼ cup (60 mL) finely chopped fresh parsley

  1. Place the quinoa in a medium/large pot; add water and bring to boil; cover over medium/low heat for 10-15 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.
  2. 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.
  3. Stir hot vegetable mixture into cooled quinoa together with pecans, dried cranberries, and pepper.
  4. Sprinkle quinoa mixture with fresh parsley and gently fold in.
  5. Serve immediately. Alternatively, cover and refrigerate overnight.
  6. To re-heat, sprinkle with ½ cup (125 mL) warm water and heat in 350°F (180°C) oven about 25 – 30 minutes or until warm or microwave until warm.

Recipe from: The Vegetarians Complete Quinoa Cookbook (Whitecap 2012)

Recipe created by: Jan Main PHEc

3 Comments on “Quinoa and Tofu Pilaf with Leek, Mushrooms, Cranberries and Pecans

Laura-Jane The Rawtarian
October 7, 2014 at 5:20 pm

You of all people are going to do just fine with guests of any strange diet persuasion! Sounds like some great choices here, especially like the sound of the hearty-sounding harvest dinner.

But I must speak for all vegans and vegetarians that we do indeed love pumpkin pie 🙂

So glad you’re featuring vegetarian/vegan options on the show. It seems to be getting more and more popular and there are lots of us out there. Looking forward to the next ones you come up with.

October 14, 2014 at 12:06 pm

so glad you like the recipes!
Peace, love and hug a vegetarian! Mairlyn

November 27, 2014 at 4:59 pm

Thanks so much Laura-Jane! I’m 80% plant based in my diet, love to encourage people to come to the plant based side of the eating wheel!
Peace, love and fibre,


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