Ingredients
- 1 tablespoon olive oil
- ¼ cup minced shallots or onion
- 1 garlic clove, minced
- ¾ cup uncooked quinoa
- 2 cups low-sodium chicken or vegetable broth
- Salt and freshly ground pepper
Method
Heat the olive oil in a medium saucepan set over moderate heat; add the shallot and garlic and cook 2 minutes. Add the quinoa; cook and stir 1 minute. Add 1 cup of the broth and bring to a simmer. Cover, and reduce heat to medium low. Simmer for 15-20 minutes, or until liquid is absorbed and quinoa is tender.
Notes
Quinoa (pronounced KEEN-wah) is something of a wonder food. Technically it is not a true grain, but is the seed of the Chenopodium or Goosefoot plant. It is used as a grain and substituted for grains because of its cooking characteristics. Beets, spinach and Swiss chard are all relatives of quinoa. It looks a lot like couscous, both in cooked and uncooked forms.
Categories
Grains, Side Dishes, Vegetarian
Camilla’s Basic Quinoa Pilaf. To import, drag image to your MacGourmet recipe box.