To begin pilaf, place quinoa in a strainer and rinse under water. Place rinsed quinoa in a medium saucepan with 2 cups water. Bring to a boil, stir, reduce heat to low, cook covered 15 minutes, or until liquid is absorbed. In a frying pan, heat olive oil. Add red pepper, garlic, green onion, and celery. Saut 3 minutes. Add pepperoni and tofu. Cook 5 minutes, stirring. Add vermouth and cook 3 minutes. Reduce heat to low and add cooked quinoa, broth, peas, and thyme. Simmer 5 minutes, stirring occasionally. |