Toasted Quinoa (Or Barley) Pilaf

"From Connie Guttersen's "Sonoma Diet," this is a very delicious, very healthy side dish with no saturated fat."
photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:




  • In a large saucepan, cook shallots and garlic in hot oil over medium heat until tender.
  • Carefully stir in quinoa or barley.
  • Cook and stir about 5 minutes or until quinoa or barley is golden brown.
  • Carefully stir in broth, thyme, and bay leaf and bring to boiling; reduce heat.
  • Cover and simmer about 20 minutes or until quinoa is tender and fluffy (cook barley about 10 minutes or until tender and liquid is absorbed).
  • Discard bay leaf.
  • Gently stir in roasted peppers.
  • Season to taste with kosher salt and black pepper.

Questions & Replies

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  1. This is about as simple as it gets. I used farmstand shallots and the first garlic of the season. I made quinoa, and used plain water instead of broth, because I made a vegetarian dinner. Delicious, and easy -- what's not to like about that? Thanks, Kate!
  2. Very good recipe. I had to omit most of the garlic as I'm nursing a baby who doesn't care for it, but it was good. I added some roasted mushrooms but other than these two change left it alone. I used quinoa and made sure to toast it well. We took it to a friend's house to add to the dinner and it was loved by all, including children!
  3. This did introduce me to using barley as a side rathter than rice. The instructions were clear and the texture of the finished product was great. However we felt it was a bit bland made as stated (our personal tastes I'm sure). I mixed with the ingredients for Cajun rice that I make and it is more to our spicier tastes now. Thank you for a starter for something new on our menu.
  4. Barley my favorite grain. I cut the garlic using 3 cloves, the barley was 1 cup, 1/2 cup peppers and the broth was 12 ounce. Just loved the creaminess of this side. I think I`ll have the leftovers for breakfast! Thanks!


<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
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