Quinoa Pilaf
Quinoa, the principal grain of the Incas, is high in protein and contains all eight essential amino acids. Rinsing the quinoa very well before cooking effectively eliminates its slightly bitter "green" taste.
  • 3/4 cup quinoa
  • 2 teaspoons olive oil
  • 3 scallions, thinly sliced
  • 3 garlic cloves, minced
  • 2-1/2 cups boiling water
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup dried cherries (1-1/2 ounces)
  • 1/4 cup chopped pecans or walnuts (1 ounce)

1. Place quinoa in a colander and rinse under cold running water. Drain well.

2. In large skillet, heat oil over medium heat. Add scallions and garlic and cook, stirring frequently, for 2 minutes or until scallions are tender. Stir in quinoa and cook 2 to 3 minutes or until lightly toasted.

3. Add boiling water, salt, and pepper. Reduce to a simmer, cover, and cook 20 to 25 minutes or until quinoa is tender. Stir in cherries and pecans.

Nutritional Information
Per serving: 244 calories, 9.6g total fat, 0.9g saturated fat, 5.4g monounsaturated fat, 2.4g polyunsaturated fat, 3.5g dietary fiber, 6g protein, 38g carbohydrate, 0mg cholesterol, 446mg sodium.
Good source of: iron, magnesium, manganese.

Date Published: 09/19/2005 > Printer-friendly Version

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