Quinoa Pilaf (Ww 4 Pts)( 5 Pts for WW+)
Source: Anne Lindsay's New Light Cooking. Quinoa has a mild flavor making it a pleasant substitute for rice. It can be served with meats, stir frys or in salads. It's available in many supermarkets and in health food stores
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INGREDIENTS
Nutrition- 1tablespoon olive oil
- 1⁄2
- 1
- 2
- 1⁄2cup quinoa
- 11 cup vegetable stock or 1 cup chicken broth
- 1cup butternut squash, peeled and diced (optional)
- 1
-
- 1tablespoon fresh lemon juice
- 1⁄2cup frozen peas
- salt and pepper, to taste
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DIRECTIONS
- Heat oil in nonstick pan and cook onion, celery and carrots for 10 minutes, stirring occasionally.
- Rinse quinoa with cold water, drain well and add to pan.
- Cook, stirring, for 1 minute.
- Add water, bay leaf, lemon rind and juice.
- Add squash, if using.
- Bring to a boil, reduce heat to medium-low, cover then simmer for 15 to 20 minutes or until liquid is absorbed and quinoa is tender.
- Discard bay leaf and stir in peas.
- Season with salt and pepper.
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