I am in love with quinoa! An awesome friend of mine introduced me to it, honestly I had never even heard of it before, I am now hooked. I have eliminated processed foods from our home and have found that this veggie quinoa pilaf replaces the boxed seasoned rice that I used to make. See you later Uncle Ben’s hello homemade, healthy, delicious, and nutritious veggie quinoa pilaf!
This veggie quinoa pilaf is very versatile. You can add or remove the vegetables that work for your family. I often make this is bulk to have handy in the refrigerator for lunches, snacks, or another dinner. Sliced almonds are a nice addition to this recipe as well. If you are new to quinoa or already love it this is a wonderful recipe.
What you need:
2 tablespoons of oil or butter, 1 cup quinoa, 2 cups stock (veggie or chicken), 3 carrots, 1 small onion, 2 stalks of celery, 3 cloves garlic, a handful of spinach leaves, 1 zucchini, 2 tablespoons fresh parsley, 1/4 teaspoon of thyme, 1/4 teaspoon salt, dash of fresh lemon juice (optional).
What you do:
Dice carrots, celery, onion, zucchini, garlic, and spinach. I place mine in the food processor for ease.
Melt 1 tablespoon of oil or butter in a saucepan over medium heat. Add the quinoa, and toast, stirring occasionally until lightly browned, about 5 minutes. Stir in broth and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes or until liquid is absorbed.
While quinoa you can prepare your veggie mixture. Heat skillet over medium high heat. Add remaining 1 tablespoon of oil or butter then cook veggies while stirring for about 5 minutes or until veggies are slightly tender.
Once the quinoa is cooked mix in cooked veggies, salt, thyme, parsley, and lemon juice. Serve.
You can see how easy it is to make by watching this: