Rainbow Quinoa Pilaf

Recipe by Chef mariajane
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    cups quinoa
  • 2
    cups milk
  • 12
    cup vegetable broth, sodium-reduced or 1/2 cup water
  • 1
    tablespoon butter
  • 1
    onion, chopped
  • 1
    sweet red pepper, chopped
  • salt and pepper
  • 2
    cups small frozen mixed vegetables (peas, carrots, corn, beans)
  • 2
    tablespoons all-purpose flour or 2 tablespoons rice flour
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DIRECTIONS

  • In a fine mesh sieve, rinse quinoa well under cold running water. Drain and set aside.
  • In a large measuring cup combine milk and vegetable broth. Heat in microwave on medium high for about 3 minutes or until steaming (or heat in a saucepan over medium heat).
  • Meanwhile, in a large deep saucepan , melt butter over medium heat. Add onion, red pepper and 1/2 teaspoons salt and pepper and sauté for 5 minutes or until softened.
  • Stir in frozen vegetables and sauté for 1 minute or until starting to thaw. Stir in quinoa and flour. Stir in heated milk mixture and bring to a simmer, stirring.
  • Reduce heat to low, cover and simmer for 20 minutes or until quinoa is tender and most of liquid is absorbed.
  • Remove from heat and let stand, covered for 5 minutes. Fluff with a fork and season to taste with salt and pepper.
  • COOKING TIP: Extra pilaf makes a terrific salad to pack for lunch. Let it cool, cover and refrigerate for up to 2 days. Add crumbled Canadian Feta cheese, drained canned beans and lemon juice or balsamic vinegar to remoisten.
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