Quinoa Recipe: Quinoa Vegetable Pilaf

Quick, Easy Low Fat Gluten Free Vegan Quinoa Casserole Recipe

Our quinoa pilaf recipe is low fat, delicious, high in protein, quick and easy to cook. Quinoa can easily be used in any pilaf recipe instead of rice, bulgar, or couscous.

This quinoa recipe is perfect with green leafy veggies, a green salad or a cream of vegetable soup, for a light but satisfying meal.

Although classed as a grain, quinoa (keen-wah) is technically an herb, originating with the Incas, in Peru. It is perishable because of its oil content, and should be stored in the fridge up to a month, or in the freezer for 2 months. More Quinoa Info and Tips

Serves Four: Prep time approx. 30 minutes

Ingredients:

• 1 c quinoa
• 1 celery stalk, trimmed & chopped in small dice
• 1/2 sweet red pepper, chopped in small dice
• 1/2 c. cooked chickpeas
• 1 Tbsp olive oil
• 2 - 3 garlic cloves OR 1/2 tsp garlic powder
• 1 Tbsp peeled & minced fresh ginger OR 1/2 tsp dried ginger
• 1/2 tsp brown mustard seeds
• 1 bay leaf
• 1/4 tsp turmeric
• 1/2 tsp gr. coriander
• 1/4 tsp cumin
• 1/4 tsp thyme leaf
• 1/2 tsp salt
• 1 3/4 cup water or soup stock
• Optional: 2 cups chopped spinach or chard OR 1/4 c. minced parsley or cilantro OR 1/2 cup frozen peas
• Fresh ground pepper to taste

Directions:

1. Soak quinoa 15 minutes, rinse twice, leave to drain
2. Heat olive oil on medium low in a 3 - 4 qt saucepan or sauté pan
3. Peel & mince garlic & ginger, sauté with mustard seeds for 5 minutes
4. Chop celery and red pepper, add to pan and sauté another five minutes
5. Mix in the bay leaf, turmeric, coriander &; cumin
6. Turn the heat to medium high. Add the quinoa and stir until it's dry and starting to pop
7. Add 1 3/4 c. hot water or stock, and salt. Bring to a boil, cover, and simmer 15 minutes
8. Stir in the optional greens, peas, parsley or cilantro, and fresh ground pepper
9. Cover and cook 5 more minutes, then serve