Quinoa Pilaf Recipe
This Quinoa Pilaf Recipe is quick and easy and makes a tasty substitute for rice or potatoes.
It's a nice dish for a vegetarian meal, or if you're needing to stay on a gluten free diet.
Quinoa is a small grain, covered with a coating of saponins that make it bitter. Simply wash the grain in a strainer with very small holes so the grain won't fall through. Once it's rinsed, you can use it in this pilaf dish, or in any dish calling for quinoa without the bitter taste.
Quinoa recipes are often used in a vegetarian diet because of the great protein content of the tasty grain. This is one of my favorite recipes for quinoa due to its quick prep time and the versatility of this fine dish.
If you do eat meat, this is one of those dishes you can alter by adding meat and it will create a great entree, or function as a side dish to compliment the main course.
All my recipes for detox diets are healthy and delicious. Give them all a try and see if you don't agree that detox can be an interesting and tasty experience.
Directions for Quinoa Pilaf
Ingredients
- 3 Tablespoons coconut oil
- 1 Large Onion, chopped
- 2 large cloves garlic, minced
- 3 Carrots, diced
- 1 Stalk Celery, chopped
- 1/4 Pound Crimini Mushrooms, chopped
- 4 Cups stock, vegetable stock or chicken stock is best
- 2 Cup uncooked quinoa
- 1 Cup frozen peas, thawed
- Sea salt and pepper to taste
Directions
Heat the coconut oil in a large skillet and add the onions. Cook several minutes until they become soft. Add the garlic, carrots, celery and mushrooms and cook until tender.
Pour in the quinoa and broth and bring to a boil. Reduce heat, cover and simmer for about 20 minutes. Stir in the peas, and the salt and pepper. Let stand another few minutes until all the broth is absorbed and the peas are heated through.
Serve and enjoy!
