ITALIAN BROCCOLI AND QUINOA PILAF

Italian Broccoli and Quinoa Pilaf image

Grains and vegetables unite! Quinoa, broccoli and sun-dried tomatoes come together in this simple side dish.

Provided by Betty Crocker Kitchens

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1/4 cup finely chopped onion
2 cloves garlic, finely chopped
1 cup uncooked quinoa, well rinsed, drained
1/4 cup julienne-cut sun-dried tomatoes (not oil-packed)
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
2 cups water
2 cups frozen broccoli florets
Shredded fresh Parmesan cheese, if desired

Steps:

In 3-quart saucepan, heat oil over medium heat. Add onion and garlic; cook about 2 minutes or until onion is crisp-tender, stirring occasionally.
Add quinoa, sun-dried tomatoes, oregano, salt and water. Heat to boiling. Cover; reduce heat. Simmer 8 minutes. Uncover; stir in broccoli. Cover; cook 7 to 8 minutes longer or until broccoli and quinoa are tender.
To serve, sprinkle with Parmesan cheese.

Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 3 g, TransFat 0 g