In a skillet over medium heat, add 2 tablespoons of extra virgin olive oil. Once hot, toss in the diced onions and cook until translucent, about 3-4 minutes. Add minced garlic and sauté for an additional minute until fragrant.
Add the chopped mushrooms and diced celery to the skillet. Cook for about 5 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.
In a medium saucepan, combine 1 cup of pre-rinsed quinoa and 2 cups of low-sodium vegetable stock. Bring to a boil over high heat, then reduce heat to low, cover, and let simmer for 15 minutes until fluffy.
Fluff the cooked quinoa with a fork and add it to the skillet with the sautéed vegetables. Stir well to combine and season with crushed red pepper flakes, black pepper, and salt to taste.
Serve the quinoa pilaf garnished with fresh herbs like parsley or cilantro if desired. Enjoy!
