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    You are in: Home / Recipes / Versatile Quinoa Pilaf Recipe
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    Versatile Quinoa Pilaf

    Average Rating:

    3 Total Reviews

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    • on April 14, 2013

      What a terrific way to prepare quinoa! I used the Mediterranean option and added in the suggested chopped mushrooms. Served this as a side dish to grilled chicken but it could easily be a vegetarian main course served with a nice salad. Looking forward to trying the other variations - thanks for sharing your recipe! Made for Spring Pick-A-Chef 2013

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    • on December 30, 2010

      Quite fluffy, with an intense tomato flavor. All 5 eaters gave it a thumbs up.
      Used the 'tail ends' of a variety of tomato products from the back of the fridge: paste, canned diced tomatoes, marinara sauce, plus one large tomato. At first, the mixture was WAY too thick--like a DQ milkshake, I couldn't get it out of my blender--I thinned it with a hefty amount of water to get the 4 cups. Baked in a Pyrex wrapped in foil.
      I found it to taste quite acidic at first, so I added a splash of simple syrup to tone it down. Served 'plain' (none of above variations) topped with sundried tomatoes, cheese, and chicken wings sauteed in a pesto sauce.

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    • on January 10, 2010

      Excellent variations. Unique and yummy. Many thanks.

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    Nutritional Facts for Versatile Quinoa Pilaf

    Serving Size: 1 (142 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 199.6
    Calories from Fat 68
    Total Fat 7.6 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 6.8 mg
    Total Carbohydrate 27.8 g
    Dietary Fiber 3.7 g
    Sugars 3.1 g
    Protein 5.8 g

    The following items or measurements are not included:

    stock cubes


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