|Water||1⁄2 Cup (8 tbs)|
|Yellow onion/Red onion||1 , chopped|
|Celery rib||1 , chopped|
|Carrot||1 , chopped|
|Garlic||3 Clove (15 gm), minced|
|Quinoa||2 Cup (32 tbs), rinsed and drained|
|Ground cumin||2 Teaspoon|
|Dried oregano||1 Teaspoon|
|Boiling water/Vegetable broth||4 Cup (64 tbs)|
|Salt||1 Teaspoon (Add Only If Using Boiling Water Or Unsalted Broth)|
|Minced fresh cilantro/Parsley||1⁄4 Cup (4 tbs)|
Heat 1/4 cup of the water in a large pot. Add the onion, celery, carrot,
and garlic and cook and stir until the onion is soft and translucent,
about 5-10 minutes.
Add the quinoa, cumin, and oregano and cook and stir for 3 minutes. Add the boiling water and salt, if using, lower the heat, cover, and cook for about 20 minutes, or until all of the liquid has been absorbed and the quinoa has “bloomed.” Do not stir the quinoa during cooking, and make sure the lid is tight to prevent moisture from escaping.
Remove from the heat and allow the quinoa to rest for 5 to 10 minutes. Add the optional cilantro, fluff with a fork, and serve.
Stored in a covered container in the refrigerator, leftover Quinoa Pilaf will keep for up to 3 days.
Variation: Omit the cumin and oregano and add 1 teaspoon dried thyme, rosemary, and/or sage.
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Serving size: Complete recipe
Calories 1382 Calories from Fat 203
% Daily Value*
Total Fat 23 g34.6%
Saturated Fat 2.6 g12.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2098.7 mg87.4%
Total Carbohydrates 246 g81.9%
Dietary Fiber 30.7 g123%
Sugars 4.1 g
Protein 51 g102.4%
Vitamin A 230.5% Vitamin C 25.1%
Calcium 39% Iron 116.7%
*Based on a 2000 Calorie diet