Quinoa Pilaf
Apr. 26th, 2010 09:42 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
par_avion in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomQuinoa Pilaf
1 Tbs vegetable oil
1/2 cup chopped onion
2 carrots, chopped
1 cup quinoa, rinsed
2 cups vegetable broth
2/3 cup chopped walnuts
1/4 cup copped fresh parsley
Directions:
Heat oil is saucepan over medium-high heat. Cook onion in oil for 5 minutes or until translucent. Add carrot and cook for 3 minutes more. Stir in quinoa and vegetable broth, bring to a boil. Reduce to simmer, cover and cook 15 to 20 minutes, or until quinoa is tender and fluffy. In a bowl toss quinoa together with walnuts and parsley. Serve hot or at room temperature.
(Recipe is from the back of the packaging of Earthly Delights quinoa.)
When I make this, I use light olive oil and Beef broth (although I would use turkey broth if I had it handy.) I think that the beef broth gives it a less appealing (slightly muddy) color, but it does taste good. One time I didn't have fresh parsley handy, I used a combination of dried parsley, oregano, and basil. But the fresh parsley definitely looks and tastes better!
It's easy to make, tastes great, and reheats well. Also: gluten free!
1 Tbs vegetable oil
1/2 cup chopped onion
2 carrots, chopped
1 cup quinoa, rinsed
2 cups vegetable broth
2/3 cup chopped walnuts
1/4 cup copped fresh parsley
Directions:
Heat oil is saucepan over medium-high heat. Cook onion in oil for 5 minutes or until translucent. Add carrot and cook for 3 minutes more. Stir in quinoa and vegetable broth, bring to a boil. Reduce to simmer, cover and cook 15 to 20 minutes, or until quinoa is tender and fluffy. In a bowl toss quinoa together with walnuts and parsley. Serve hot or at room temperature.
(Recipe is from the back of the packaging of Earthly Delights quinoa.)
When I make this, I use light olive oil and Beef broth (although I would use turkey broth if I had it handy.) I think that the beef broth gives it a less appealing (slightly muddy) color, but it does taste good. One time I didn't have fresh parsley handy, I used a combination of dried parsley, oregano, and basil. But the fresh parsley definitely looks and tastes better!
It's easy to make, tastes great, and reheats well. Also: gluten free!
no subject
on 2010-04-27 02:42 am (UTC)You just made a terrible day infinitely better.
no subject
on 2010-04-27 03:55 am (UTC)