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    Quinoa Pilaf


    Source of Recipe


    Brenda-Lee Olson

    Recipe Introduction


    Original recipe from "Yanuq Cooking Peru"

    List of Ingredients




    * 1 ½ cup quinoa
    * 3 cups chicken broth
    * 1 ½ tablespoon vegetable oil
    * 1 ½ tablespoon olive oil
    * ½ cup red pepper, deveined and cut in small cubes
    * ½ cup green pepper, deveined, and cut in small cubes
    * 3 green onions, chopped (white and green part)
    * 2 cup carrots, peeled and cut in small cubes
    * 2 celery stalks, chopped in small cubes
    * ½ cup parsley, finely chopped
    * garlic
    * salt
    * pepper
    * 2 -3 tablespoons, grated soy parmesan cheese (or other cheese sub)

    Recipe



    Rinse quinoa in a bowl, at least 5 times, rubbing grains and letting them settle before pouring off water, until water runs clear.

    Drain in a fine sieve. Reserve.

    Pour chicken broth in a saucepan and bring to a boil.

    Gradually add quinoa and cook during 15 minutes. Reserve.

    Heat vegetable and olive oil in a large skillet and sauté red and green pepper, green onion, carrot, celery, and parsley over high heat for 8 minutes.

    Add garlic and cook 1 more minute.

    Season to taste.

    Add vegetables to quinoa and stir.

    Season with salt, pepper and mock parmesan cheese.

    Transfer to a serving dish. Serve hot.

    Makes 8 servings

    Note from BL: Try the recipe in the archives for pine nuts instead of parmesan.

 

 

 


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