Quinoa Pilaf
Serves: 4
Eda Schinner
1 January 1970
Based on User reviews:
49
Spice
45
Sweetness
54
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 tbsps
Extra-Virgin Olive Oil2 large
Shallot (or 4 small, chopped)1.5 cups
Quinoa1.5 cups
Chicken Broth (low-sodium)1 cup
Mint (chopped fresh)Directions:
1
Watch how to make this recipe
2
Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet
3
Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes
4
Cool completely before using
5
Heat 2 tablespoons of the oil in a large saucepan or a high-sided skillet over medium-high heat
6
Add the shallots and cook until soft, about 2 minutes
7
Add the bell pepper, salt and pepper
8
Cook until the vegetables are tender, 5 minutes
9
Make a space in the center of the vegetables and add the remaining 1 tablespoon of oil
10
Add the quinoa and cook, stirring constantly, until coated with oil, about 2 minutes
11
Add the wine and cook until all of the liquid has evaporated, about 2 minutes
12
Add the broth and bring to a boil
13
Cover the pan and simmer until all of the broth has been absorbed and the quinoa is tender, about 15 minutes
14
Keep covered and let sit for 10 minutes
15
Add the arugula, almonds, mint, cucumber and lemon zest and toss well
16
Season with salt and pepper