Quinoa Pilaf

Serves 4 to 6

• 1-1/2 tbsp canola oil (22 mL)
• 2 tbsp minced onion (25 mL)
• 2 tbsp diced celery (25 mL)
• 2 tbsp diced carrot (25 mL)
• 1 cup quinoa, rinsed in several changes of water (250 mL)
• 2 cups hot vegetable or chicken broth (500 mL)
• Salt and freshly ground black pepper to taste

In a heavy saucepan, heat oil over medium heat. Sauté onion, celery and carrot until tender. Add quinoa and cook, stirring, until grains separate. Add broth, salt and pepper; bring to a simmer. Reduce heat, cover and simmer for about 20 minutes, or until liquid is absorbed and quinoa is tender. Fluff with a fork.

 

Quinoa with Pecans

Serves 4 to 6

Follow preceding recipe, but omit the carrot. While quinoa is simmering, in a skillet, melt 2 tbsp (25 mL) butter over high heat. Toast 1/4 cup (50 mL) chopped pecans. Stir into quinoa after fluffing.

 

• from:
• 2500 Recipes
• Everyday to Extraordinary
• by Andrew Schloss with Ken Bookman
• Robert Rose, 2007
• $24.95/trade paperback
• ISBN-13: 978-07788-0162-7; 0778801624
• Recipes reprinted by permission.

Buy 2500 Recipes

 

2500 Recipes

• Recipes

  • Tomatoes: Sun-Dried Tomato Rouille and Tomato Tonnato
  • Meatballs: Bavarian Meatballs and Sweet-and-Sour Sesame Meatballs
  • Quinoa: Quinoa Pilaf and Quinoa with Pecans

 

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• Cookbook Profile Archive

 

This page created February 2008

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