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This Quinoa Pilaf is a really simple way to incorporate quinoa (another “super food”) into your diet.
Everyone loved this recipe, including my son’s girlfriend who could be described as a “cautious” eater.
Cooking Quinoa might seem intimidating, but it’s actually as easy as cooking any type of rice. Gluten-free, high in protein, although not as high as some other grains and beans, it’s easily digested and grows well in poor/dry soils. It is not a grass, but more closely related to spinach and tumbleweeds. I’ve always wanted to eat a tumbleweed. You too?
The outside coating of Quinoa is slightly bitter and so the grain benefits from a good washing prior to cooking. Rinsing Quinoa removes the bitterness. You don’t need to rinse it if you really don’t mind a bit of bitter in your bite, but once you see all the sediment in the bowl, you probably will want too from now on. My favorite way to rinse quinoa is to place it in a sieve, then dip that into a large bowl of water, agitate, lift the sieve and let it drain. Drain the water, then do it again, and again. Three times should make it perfect.
Quinoa being rinsed. Can you see all the sediment?
I served this Quinoa Pilaf with a simple baked chicken breast along with some steamed green beans which made an easy, tasty meal in less than 30 minutes that was also low in fat and calories, and high in satisfaction and taste.
Rinse the quinoa at least 3 times in fresh water. Put into a rice cooker; add 2 cups water, a pinch of salt and the butter. Cover and turn the cooker on, cook until the cooker turns off, about 20 minutes. (Alternatively, place the quinoa into a pot with a tight fitting lid, add water and butter, bring to a simmer, lower heat, cover and cook for 20 minutes).
While the quinoa is cooking, heat the oil in a sauté pan over medium-low heat; add pepper and onions, sauté until tender, about 5 minutes.
When the quinoa is cooked and the vegetables are tender, combine; stir in the parsley. Taste and adjust salt and pepper.
Try this Quinoa Pilaf with
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