Quinoa Pilaf

Name: Quinoa Pilaf
Ingredients: 2 tablespoons extra-virgin olive oil, plus extra for drizzling; 1 shallot, chopped; 1/2 cup sun-dried tomatoes in oil, cut into 1/2-inch dice; 1 yellow bell pepper, cut into 1/2-inch dice; 1/8 teaspoon red pepper flakes; 1/4 teaspoon kosher salt; 1 cup tricolor quinoa; 1 1/4 cups reduced-sodium chicken broth; 2 cups baby spinach, chopped

9 ingredients

7 steps

Ingredients

2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 shallot, chopped
1/2 cup sun-dried tomatoes in oil, cut into 1/2-inch dice
1 yellow bell pepper, cut into 1/2-inch dice
1/8 teaspoon red pepper flakes
1/4 teaspoon kosher salt
1 cup tricolor quinoa
1 1/4 cups reduced-sodium chicken broth
2 cups baby spinach, chopped

Directions

1

In a medium saucepan, heat the oil over medium heat.
2

Add the shallot, tomatoes, peppers and red pepper flakes and cook, stirring often, until slightly softened and aromatic, about 4 minutes.
3

Season with the salt and add the quinoa.
4

Using a wooden spoon, stir to coat the quinoa in the oil.
5

Add the chicken broth, stir and bring to a simmer.
6

Reduce the heat to low, cover the pan and cook until the quinoa is tender and the liquid is absorbed, about 20 minutes.
7

Stir in the spinach to wilt and serve drizzled with olive oil.