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Sweetcorn, Mushroom and Quinoa Pilaf Recipe




  • 2 cups sliced mushrooms
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 tbsp Italian dried herbs
  • 1 cup quinoa, cooked and cooled to room temperature
  • 2 cups steamed sweetcorn, either off the cob or frozen
  • ½ bunch coriander, finely chopped
  • ½ bunch flat-leaf parsley, finely chopped
  • avocado, sour cream or pesto to serve


1. Place the mushrooms, onion, garlic and dried herbs into a saucepan and lightly simmer for about 15 minutes until the mushrooms dry out.

2. Set the mixture aside and allow it to return to room temperature.

3. Place the quinoa, sweetcorn, coriander, parsley and mushroom mixture into a bowl and gently toss and combine.

4. Serve with avocado slices and a dollop of sour cream or pesto.

From Feed Your Brain by Delia McCabe. Photograph Vanessa Russell. Exisle


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