QUINOA & VEGETABLE PILAF

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Quinoa & Vegetable Pilaf image

Categories     Salad     Vegetable     Quinoa     Raw     Simmer     Boil

Yield serves 4

Number Of Ingredients 13

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).

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