Quinoa Pilaf
Simple and flavorful, this Quinoa Pilaf is a great side dish for poultry or pork. As a side dish for beef, simply use beef stock instead of chicken stock for the liquid.
Servings: 4 cups
Ingredients
- 2 tablespoons butter
- 1 large carrot, peeled and diced
- ½ small onion, small diced
- 2 cloves garlic, minced
- 1 cup quinoa, rinsed and drained
- Salt, to taste
- 1 ¾ cup salt-free chicken stock
- ½ cup frozen baby peas, defrosted (can put in a strainer and rinse under warm water for a quick defrost)
Instructions
- In a 2-quart saucepot, melt the butter over medium high heat. Add the onions and carrots; sauté for about 2 minutes. Add the garlic and sauté for an additional 1 minute.
- Add the quinoa, salt and chicken stock; stir to distribute ingredients. Bring to a boil, turn heat to low and cover pot with lid. Cook for 15 minutes.
- Remove lid, stir and check for moisture content and doneness. If there is remaining liquid in bottom of pan, return lid to pot and continue to cook for an additional 2-5 minutes, depending on amount of liquid. If, on the other hand, the quinoa needs additional cooking time and there is not enough liquid present, add about ¼ cup (maybe more) additional liquid and give it a quick stir. Continue to cook until quinoa is has reached desired texture.
- Stir in peas. Serve hot.
Notes
- Cooking Liquid: If stock or broth is not available, water may also be used. To serve this pilaf with beef, use beef stock instead of chicken stock.
- One-Pot Meal: To make this pilaf a complete meal, stir in shredded or diced chicken or beef. Fresh herbs such as rosemary, thyme, sage or parsley may be added. Seasoning salt blends are also choice.