Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Quinoa Pilaf
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 362
- Total Fat
- 17
- Saturated Fat
- 8
- Carbohydrates
- 40
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 13
- Cholesterol
- 38
- Sodium
- 351
Ingredients
1/4 cup butter
1 onion, finely chopped
2 garlic cloves, finely chopped
3 large sprigs fresh epazote
1 bay leaf
1 cup quinoa, rinsed, drained well
4 cups chicken stock or vegetable stock
Chopped fresh parsley or cilantro
Directions
- Melt butter in heavy large saucepan over medium heat. Add onion and saute until tender, about 10 minutes. Add garlic, epazote and bay leaf. Stir 1 minute. Add quinoa and stir just until coated. Add stock. Bring to boil. Reduce heat and simmer until quinoa is tender, about 10 minutes. Drain. Discard epazote and bay leaf.
- Transfer pilaf to large bowl. Season to taste with salt and pepper. Garnish with parsley or cilantro.