QUINOA & VEGETABLE PILAF

Quinoa & Vegetable Pilaf image

Yield serves 4

Number Of Ingredients 13

Previous Next

1 1/2 cups raw quinoa
2 1/4 cups vegetable broth (see page 295)
1 teaspoon dried thyme
1 onion, diced
2 garlic cloves, minced or pressed
1 tablespoon olive oil
2 carrots, peeled and diced
1 bell pepper, seeded and diced
1 cup fresh or frozen green peas
1 tomato, diced
1/2 teaspoon salt
1/4 teaspoon black pepper
Grated Parmesan, Cheddar, or feta cheese (optional)

Steps:

Thoroughly rinse and drain the quinoa in a fine mesh strainer (rinsing removes the residue of the grain's bitter coating). In a covered saucepan on high heat, bring the quinoa, broth, and thyme to a boil. Reduce the heat to low and simmer covered until all the liquid is absorbed, 15 to 20 minutes. Fluff with a fork. Cover and set aside.
While the quinoa cooks, sauté the onion and garlic in the oil in a skillet on medium-high heat for 3 or 4 minutes, until softened. Add the carrots and sauté for 3 or 4 minutes, stirring occasionally and covering the skillet, if necessary, to prevent sticking. Add the bell pepper and peas and sauté just until they are hot, a couple of minutes. Stir in the tomato, salt, and pepper, cover, and remove from the heat.
When both the quinoa and vegetables are done, combine them. Add salt to taste. Serve topped with cheese if you wish.
Ingredient Note
Use different vegetables, such as asparagus, green beans, celery, and mushrooms-just be sure there are several colors and about 4 to 5 cups total.
Vary the herb-try dill, tarragon, or rosemary.
Serving & menu ideas
Serve with Lemon Herb Tofu (page 68), corn on the cob with one of our toppings (page 188), or Broccoli Tomato Salad (page 204).