Recipe by CountryMama
A good friend of mine gave me a big bag of quinoa to celebrate the birth of my second son (forget baby clothes and toys - this girl knows how important food is to me!) and I was worried that it was too healthy to taste good. Was I ever wrong! I found this recipe in The Complete Canadian Living Cookbook as a variation of rice pilaf. I have made a version with couscous and enjoyed it, but always wished it was whole grain. This version tastes almost exactly like the couscous, but with the added benefit of whole grain and a pile of protein. It is now a regular side dish in our household and you can complement the taste of whatever else you're eating by varying the spices. If you've never tried quinoa before, this is the recipe to experiment with. Enjoy!
Top Review by VegSocialWorker
This turned out just lovely. We really enjoyed it and it is very easy to make. I left out the oil and used veggie stock, due to my dietary requirements. I had to leave out the peas because it turns out we did not have any. I also roasted the quinoa in the pan before cooking. I learned this trick with quinoa a while back and it really ups the taste of it. I know that is a lot of changes, but really I still felt that it did not change the integrity of the recipe. I will make this again for sure. The lemon juice is what really makes this dish. Thank you for posting, would make it again for sure.
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 large carrot, diced
- 1⁄2 teaspoon dried oregano (may substitute dried herb or spice blend of choice, I like to use a salt free Moroccan Spice mix or)
- 1 cup quinoa, rinsed well and drained
- 1 1⁄4 cups regular chicken broth or 1 1⁄4 cups low sodium chicken broth
- 1⁄4 teaspoon salt
- 1⁄2-1 cup frozen peas (optional, but I never leave them out)
- 1 -2 tablespoon lemon juice
- 1⁄4 teaspoon black pepper or 1⁄4 teaspoon garlic pepper seasoning
Directions See How It's Made
- In a saucepan, heat oil over medium-high heat.
- Cook onion, carrot, and herb or spice of choice, stirring occasionally for 3 minutes or until softened.
- Add quinoa; cook, stirring, for 1 minute.
- Add stock and salt and bring to a boil.
- Reduce heat to low; cover and simmer for 15 minutes.
- Stir in peas; cover and cook for 5 minutes more or until peas are heated through and liquid is absorbed.
- Add lemon juice and pepper and toss with a fork.