Quinoa Pilaf               

 tags (edit): Spring Easy @Vogel @Tried @3 Star Side Dish  

 

Quinoa is a delicately flavored grain, native to South America. It can be found in most health food stores.

Ingredients

2 tablespoons Olive oil
1 medium Onion medium dice
2 stalks Celery medium dice
4 each Carrots medium dice
1 cup Quinoa
2 cups Chicken stock (or water, or other stock), hot
2 each Bay leaf
2 tablespoons Lemon zest
2 tablespoons Lemon juice
1 cup Frozen peas (or edamame), thawed
to taste Fresh mint chopped
to taste Salt
to taste Ground black pepper
to taste Sliced almonds toasted
 

Instructions
 Pour oil into a medium saucepan and place over medium heat. Add onion, celery, and carrots; cook and stir for 10 minutes, or until vegetables are tender.

Using a strainer, rinse quinoa under cold water (removes slightly bitter outer layer). Drain well. Stir into the vegetables; cook and stir for 1 minute. Add hot stock, bay leaves, lemon rind, and lemon juice. Bring to a boil. Cover, reduce heat to medium low, and simmer for 15-20 minutes or until the liquid is absorbed and the quinoa is tender.

Discard bay leaves. Stir in peas (or edamame) and mint. Season to taste with salt & pepper. Top with toasted, sliced almonds. Serve.

A variation on this recipe is also hosted on BigOven.com as recipe number 165193.

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Yields: 6 Servings    posted as 165193
    

notes:  Goes great with roast lamb.

Cuisine:   Uncategorized

Main Ingredient:   Quinoa