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Saturday, January 29, 2011

Quinoa Pilaf

Quinoa Pilaf
Makes 8 servings

1 yellow or red onion, chopped
1/2 c chopped celery
1/2 c chopped carrot
1 T minced garlic
2 tsp ground cumin
1 tsp dried oregano
2 c quinoa, washed and dried
3 c boiling water or vegetable broth
1/4 c minced fresh cilantro or parsley (optional)

Saute onion, celery, carrot, and garlic until they start to caramelize or turn brown. Add cumin, oregano, and quinoa. Stir constantly and cook for about 3 minutes to allow spices and quinoa to toast. Add boiling salted water or vegetable broth. Cover and cook about 20 minutes or until all the liquid has completely absorbed and the quinoa has "bloomed". Do not stir during cooking and make sure the lid is tight to prevent moisture from escaping. Remove from heat and allow quinoa to sit for 5 to10 minutes. Add cilantro or parsley, if using. Fluff with fork and serve.

Allow leftovers to cool and refrigerate for up to 3 days.

Tip: For a variation, omit cumin and oregano and add 1 tsp dried thyme, rosemary, and/or sage.

2 comments:

Unknown said...

What do you mean by "washed and dried" for the quinoa? I know to wash it off, but do you mean drained or do you actually sprout and dehydrate your quinoa?

The Leithead Family said...

Oops. That was me.