Wikipedia describes quinoa as a species of goosefoot (Chenopodiu) that is a grain-like crop grown primarily for its edible seeds. For those of you watching carbohydrates, quinoa is a great one to add to your diet. Quinoa is high in protein and fiber, making it a body friendly food. It is very quick to cook and has a nutty flavor that pairs well with a number of vegetables.
In this version of pilaf, I cook the quinoa in chicken stock and add vegetables for the last few minutes of cooking. There are many different combinations of vegetables that would work in this dish, so pick your favorites and experiment. I’ve chosen onion, red pepper, and peas for this reipe.
Ingredients
1 cup quinoa
2 cups low sodium chicken stock
1/2 tsp salt
1 tsp extra virgin olive oil
1/2 cup chopped red pepper
1/2 cup chopped yellow onion
1/2 cup frozen green peas
1/4 cup chopped flat leaf parsley
Instructions
1. Bring chicken stock to a boil.
2. Add quinoa, olive oil, and salt.
3. Cover and reduce to low heat.
4. Cook for 10 and add vegetables.
5. Continue cooking for 5 minutes or until all the liquid is absorbed.
6. Remove from heat and let sit for 5 minutes.
7. Add chopped parsley and stir before serving.
https://southernboydishes.com/2012/09/04/quinoa-pilaf-with-red-pepper-and-peas/
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