Authentic Vegan Russian Lunch: Vibrant Borscht & Quinoa Pilaf Delight

Ingredients

• For the Borscht:
• 2 cups diced beets
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 1 cup shredded cabbage
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon tomato paste
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped For the Quinoa Pilaf:
• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 cup mushrooms, sliced
• 1/2 cup bell pepper, diced
• Salt and pepper to taste

Instructions

1. 1

   To make the borscht: In a large pot, sauté the onion, carrots, and garlic in olive oil until softened. Add the beets, cabbage, vegetable broth, tomato paste, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25 minutes. Stir in parsley and remove from heat. To make the quinoa pilaf: In a medium saucepan, heat olive oil over medium heat. Add onion and sauté until translucent. Add mushrooms and bell pepper, cooking for about 5 minutes. Add quinoa and vegetable broth, bring to a boil, then reduce heat and simmer for 15-20 minutes or until the quinoa is cooked through. Fluff with a fork. Combine the borscht and quinoa pilaf on plates and garnish as desired.