The wonderful thing about quinoa is that it's not only very nutritious, but it also cooks fast.
It is different from couscous and rice in that it tastes more crunchy when cooked. If you're looking for more of a soft grain flavor, try my quinoa and butternut squash gratin or quinoa cheese cookies. You'll still get all of the health benefits of quinoa with less of the crunchy taste.
Quinoa Pilaf Recipe
- 2 Tbsp. olive oil
- 1 medium onion, chopped finely
- 3 cloves garlic, minced
- 1 cup finely-diced carrots
- 1 medium red pepper, chopped
- 2 cups quinoa, rinsed thoroughly through a fine sieve
- 4 cups vegetable broth
- 1 cup frozen peas, thawed
- kosher salt or Maldon sea salt and pepper to taste
Heat olive oil in a large skillet over medium-high heat. Add onion and cook until soft, 3 minutes. Add garlic, carrots and red pepper, cooking until soft, about 5 minutes. Add quinoa and broth. Bring to a boil over high heat, then reduce heat to medium-low. Simmer, covered, 20 minutes or until water is absorbed. Stir in frozen peas and salt and pepper.
Serves 6.
Per serving: 319 calories, 9 g fat, 0 mg cholesterol, 50 g carbohydrate, 6 g fiber, 13 g protein, 94% Vitamin A, 55% Vitamin C, 6% calcium, 34% iron
See also:
Quinoa Risotta with Italian Cheese
Stephanie Gallagher - Stephanie Gallagher is a veteran journalist and author. In addition to writing for Suite 101, she is the Cooking for Kids columnist for ...
