Sunday, July 15, 2012

Easiest Quinoa Pilaf

Quinoa is technically a seed, but we cook and eat it like a grain. It looks a little like couscous, but with a nuttier fluffy puff texture. ...if that makes sense! The most traditional American way to serve it would be to serve it as a pilaf, cooked in broth, or with a saucy substance to infuse the little kernels. I've dabbled with a few preparation methods and I have my favorites depending on the dish... Black beans and quinoa. Chili with quinoa (not rice). Berry Breakfast Quinoa. Quinoa mixed into seasoned taco filling. And then we have my easy quinoa. It's straightforward and uncomplicated. 

Whether you haven't gone to the grocery store in awhile...or it's 6 o'clock and your stomach is's a recipe we can all appreciate. Nutty and nutritious all while being delicious. I prefer this pilaf topped on a summer salad to add protein and "something different."

Easiest Quinoa Pilaf
4 1/2 cup servings

1 cup dry quinoa, rinsed well (eliminates bitterness)
1 1/2 cup vegetable broth
3 tablespoons craisins
2-3 tablespoons green onions, chopped

1. Bring broth to a boil over medium heat in a small saucepan. 
2. Add rinsed quinoa and cook according to directions. Usually, reduce heat to low, cover, and cook for about 15 minutes. Quinoa will double in size, absorb the liquid, and become transparent when cooked thoroughly. Fluff with a fork.
3. Stir in craisins and green onions.
4. Serve warm as a dinner pilaf or chill and add into lunch salads. 

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