I like to use quinoa (KEEN-wah) to replace rice and other grains. It is packed with nutrients and contains all nine essential amino acids, meaning it is a complete protein. It is low in carbohydrates and gluten-free. While technically not a grain, it is used as a grain replacement in many dishes.
First things first. It is important to rinse quinoa before you cook it. For some people, quinoa can taste “soapy” so rinsing will help remove this not so tasty flavor.
Just put it in a fine mesh sieve and run under cold water for a minute or two. Then drain well.
Next we cook the quinoa. I always use a stock, generally chicken or veggie stock, instead of plain water. It adds flavor to the cooked quinoa.
Put the quinoa and stock in a sauce pot and bring to a simmer. Reduce heat, cover and simmer for 15 minutes. Remove from heat and let rest for 5 minutes. Remove lid and fluff with a fork.
If there is still some liquid left, don’t worry. we can add it to the pilaf when we put this all together.
While the quinoa is cooking and resting, you can prep your veggies.
Slice the mushrooms, dice the carrots, bell pepper, and onion. Get a couple handfuls of greens out – I like spinach, kale, and/or arugula – and some frozen peas.
Of course the greens are optional, but I use any chance I get to add some extra nutrients to my food.
Now it’s time to put it all together.
Heat a large saute pan and add the olive oil and butter. Need it to be dairy-free, use a butter substitute or a little more olive oil.
Add the onions, peppers, mushrooms, and carrots and saute until the carrots are tender, about 5 minutes.
Now add the cooked quinoa, greens, peas, and 1/2 cup chicken or veggie stock.
Stir until combined and the greens have wilted.
Taste and add some sea salt and/or black pepper to your liking. Top with some fresh, chopped parsley and chives.
Enjoy!
Try this with Lemon Pepper Chicken and Veggies.
Quinoa Pilaf
Ingredients
- 1 cup quinoa uncooked
- 2 ½ cups vegetable stock or chicken stock
- 2 tbsp shallots or red onion minced (or about ¼ c sliced leeks)
- ½ each red bell pepper fine diced
- 1 cup sliced mushrooms
- 2 each carrots fine diced
- ½ c frozen peas
- 3 handfuls fresh greens spinach, kale, arugula…
- 1 tbsp olive oil
- 1 tbsp butter or butter substitute
- Sea salt and black pepper to taste
Instructions
- To cook quinoa: Put quinoa in a fine, mesh sieve, rinse and drain well. Transfer to a sauce pan and add 2 cups stock. Bring to a simmer, cover and simmer for about 15 minutes until broth is mostly absorbed. Remove from heat and let sit for 5 minutes. Remove lid and fluff with a fork.
- While the quinoa is cooking and resting, prep your vegetables. Slice the mushrooms, chop the peppers, onion, and carrots. Gather your greens and peas.
- Heat a sauté pan and add oil and butter. Add onions, peppers, mushrooms and carrots. Sauté until tender – about 5 minutes. Add the cooked quinoa, peas, greens, and ½ cup stock. Stir until combined and greens are wilted throughout pilaf.
- Taste and add sea salt and black pepper to your taste.
- Top with some fresh chopped parsley and chives.
- Enjoy!