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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!
- 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
- 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.