Mushroom Rice Quinoa Pilaf

Thought I could hide the mushrooms from someone who doesn't like them by chopping them up really small. She found them and picked them out anyways. But if you like mushrooms, slice don't chop : )

1  1/4 cup jasmine rice
1/4 cup quinoa
3/4 cup chopped or sliced mushrooms
1 heaping tbsp minced garlic
2 tbsps coconut oil
3 cups chicken broth
2 tsps hemp protein powder (optional)
pumpkin seeds

Soak rice and quinoa in warm water for 15 minutes, then drain and set aside.

Heat oil in a fry pan and sauté garlic and mushrooms until lightly golden. Toss in the rice and quinoa (you may want to add a bit more coconut oil too) Stir to coat.

Add pumpkin seeds to taste along with hemp protein powder for a little nutty taste. Pour in the broth and heat through, then cover and bake in a 350 F oven for 15-20 minutes.

Once all the liquid has been absorbed your mushroom rice quinoa pilaf is ready!

Garnish with more pumpkin seeds and serve.