susan's quinoa pilaf
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.
prep time
10 Min
cook time
15 Min
method
---
yield
6 half-cup servings
Ingredients
- 1 cup quinoa, uncooked
- 2 cups water
- 1/2 cup carrots, diced
- 1/2 cup green onion, thinly sliced
- 1/4 cup celery, diced
- 1/4 cup sweet red or green bell pepper, diced
- 2 tablespoons butter or olive oil, or half of each
- 1-2 teaspoon minced garlic
- 1/4 teaspoon dried oregano or 1 teaspoon fresh
- - salt and pepper to taste
- 1/2 cup sliced almonds
How To Make susan's quinoa pilaf
-
Step 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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Step 2While quinoa is cooking, sautee the vegetables in the oil/butter until soft but not browned. Stir in oregano.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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