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| Photo Credit: Roma. |
This week we had the privilege of hosting missionaries in our home (more on that Monday.) In keeping with tradition, we had to try a new recipe with guests coming over. J We have had intentions of trying quinoa for quite awhile, but hadn’t gotten around to it yet. This recipe was on the back of the bag, and looked good. The grain has a unique taste, and this recipe gave it a lot of nice flavor. It’s fairly simple and makes a very healthy—and hearty—side dish for a meal.
Quinoa Pilaf
Half an onion, chopped
2 carrots, peeled and chopped
1 to 2 TB. Oil (we used coconut)
1 cup quinoa
2 cups vegetable broth (we used chicken)
2/3 cup chopped nuts
¼ cup chopped fresh parsley
In large pot, sauté onion in oil for about 3 minutes, until onion is translucent. Add chopped carrots and sauté 2-3 minutes more. Add quinoa and broth; stir. Bring to boil, then reduce to simmer and cover. Simmer for 15-20 minutes, covered, until quinoa is fluffy. Remove from heat and let sit for 10 minutes. Stir in the nuts and parsley. Can serve warm or at room temperature. Serves 4-6. Keeps well in refrigerator
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