Crispy Mushroom Quinoa Pilaf

Add the white quinoa, 1¼ cups water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, reduce heat, cover, and cook until the spirals burst and water is absorbed, 12 to 15 minutes.

Peel and mince the garlic. Destem shiitake mushroom and thinly slice the caps. Trim, deseed, and finely chop the serrano pepper. Finely chop the chives. Zest and juice the lemon. Roughly chop the pumpkin seeds. Drain and rinse the chickpeas.

Add just 1 tsp minced garlic, chopped serrano pepper, chopped chives, lemon zest, chopped pumpkin seeds, and a pinch of salt and pepper to a small bowl. Mix the pumpkin seed gremolata.

Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add sliced shiitake mushrooms and cook until crispy, 3 to 5 minutes. Season the crispy mushrooms with salt and pepper and transfer to a plate.

Return the large nonstick skillet to medium-high heat with 1 tsp olive oil. Add remaining minced garlic and cook until fragrant, 1 to 2 minutes. Add lemon juice, chickpeas, and vegan butter to the skillet and cook until warm, 2 to 3 minutes. Taste, and add salt and pepper as necessary.

Divide the cooked white quinoa between two plates. Add chickpeas and lemon butter, and crispy mushrooms. Top with pumpkin seed gremolata and crispy onions. Bon appétit!