susan's quinoa pilaf
(4 ratings)
This South American grain is high in protein and essential amino acids, and contains no gluten, making it easy to digest. It can be used to replace rice in anything you might use rice in, like pilafs, stuffed peppers, soups, salads, and even as a hot breakfast cereal. IMPORTANT NOTE: Always cook quinoa by itself before adding to recipes. Its delicate texture will break down and become mushy if overcooked or sauteed dry with other ingredients.
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(4 ratings)
yield
6 half-cup servings
prep time
10 Min
cook time
15 Min
Ingredients For susan's quinoa pilaf
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1 cquinoa, uncooked
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2 cwater
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1/2 ccarrots, diced
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1/2 cgreen onion, thinly sliced
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1/4 ccelery, diced
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1/4 csweet red or green bell pepper, diced
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2 Tbspbutter or olive oil, or half of each
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1-2 tspminced garlic
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1/4 tspdried oregano or 1 teaspoon fresh
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salt and pepper to taste
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1/2 csliced almonds
How To Make susan's quinoa pilaf
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1Cook quinoa: combine quinoa and water in a saucepan. Bring to a boil, lower heat, cover and simmer until all water is absorbed, 10-15 minutes.
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2While quinoa is cooking, sautee the vegetables in the oil/butter until soft but not browned. Stir in oregano.
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3Add cooked vegetables to quinoa and combine well. Taste and season with salt and pepper. Sprinkle almonds on top.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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