Quinoa is an amazing source of protein so I've been using it more and more in place of rice or couscous. Here is a great recipe for a quinoa pilaf - I served this last night for dinner along with some roasted veggies (Mixed Vegetables al Forno). I should add that I updated the mixed veggie dish a bit by using 1 whole portobello cap in place of the button mushrooms. I also added in a little fennel (1/2 tsp. dried) and 1 tbsp. fresh basil (at the last minute).
It was a yummy combination!
Quinoa Pine Nut Pilaf
Serves 2
Ingredients:
1/2 large onion, chopped (superfood!)
2 garlic cloves, minced (superfood!)
1/2 tbsp. olive oil (superfood!)
1/2 cup bell peppers, chopped
1 tsp. ground cumin
1 tsp. ground coriander
1/2 cup quinoa (superfood!)
5/6 cup of water (or 1/2 cup + 1/3 cup)
1/4 cup chopped fresh basil
3/4 cup corn kernels (fresh or frozen)
Sea salt and freshly ground black pepper
1 tbsp. toasted pine nuts (to toast - spread in a single layer on an un-oiled baking sheet and bake for 3-5 minutes at 350 degrees).
Method:
1. In a heavy saucepan, saute the onions and garlic in the oil for 5 minutes or until softened. Add the bell peppers, cumin, and coriander and continue to saute for 5 more minutes, stirring occasionally.
2. While the veggies cook, rinse the quinoa under cold water for a couple minutes. Add the rinsed quinoa and water to the saucepan, cover tightly, and simmer gently for 15 minutes. Stir in the basil and corn and cook 5-10 minutes longer or until the quinoa is tender.
3. Stir the pilaf to fluff it, add salt and pepper to taste. Serve topped with toasted pine nuts.
Reference:
From the Moosewood Collective's Low-Fat Favourites Cookbook.
No comments:
Post a Comment