Quinoa Pilaf

Name: Quinoa Pilaf
Ingredients: 1- 3/4 cup Quinoa, Rinsed; 3 cups Vegetable Broth; 13 cups Good Quality Olive Oil; 2 cloves Garlic, Crushed; 1/4 cups Diced Yellow Pepper; 1/2 cups Diced Carrots; 1/4 cups Diced Red Pepper; 1/4 cups Diced Celery; 1/2 cups Green Onion, Thinly Sliced; 1/2 teaspoons Mexican Oregano; 1 cup Sliced Almonds, Toasted

11 ingredients

12 steps

Ingredients

1- 3/4 cup Quinoa, Rinsed
3 cups Vegetable Broth
13 cups Good Quality Olive Oil
2 cloves Garlic, Crushed
1/4 cups Diced Yellow Pepper
1/2 cups Diced Carrots
1/4 cups Diced Red Pepper
1/4 cups Diced Celery
1/2 cups Green Onion, Thinly Sliced
1/2 teaspoons Mexican Oregano
1 cup Sliced Almonds, Toasted

Directions

1

Place quinoa and vegetable broth into a medium sized pot and bring to a boil.
2

Cover and turn down heat to steam for about 15 minutes or until the seed is transparent and the outer ring in noticeable.
3

While quinoa is cooking, saute vegetables in a tablespoon of olive oil until onion and celery are clear, but still have a bit of crunch.
4

Combine cooked (and drained, if necessary) quinoa, vegetables and olive oil in a serving bowl.
5

Crumble oregano between palms into bowl and mix into quinoa.
6

Salt to taste.
7

Let sit for about 5 minutes before serving.
8

Serve topped with sliced almonds.
9

NB: Mexican Oregano has a slightly different and stronger taste than Turkish Oregano.
10

If you do not have Mexican Oregano, the Turkish may be substituted.
11

You may wish to increase the amount of herb to taste.
12

Other seasonal vegetable such as peas and corn can be used with great success.