Quinoa Pilaf

I like using quinoa in place of rice. Quinoa is a very healthy alternative to grains, has more protein and fiber, and is higher in iron and potassium than rice. And it's gluten-free so it can be used in place of other gluten containing grains.

Prep Time15

Cook Time20

Course: Side Dish

Cuisine: American

Keyword: Glutenfree, Pilaf, Quinoa

Servings: cups

Calories: 198kcal

Author: Eating With Deb

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!

Nutrition