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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is a simple pilaf which is a great side for just about any entrée. This recipe calls for chicken broth, but you can use vegetable broth if you'd like the pilaf to be vegetarian. Ingredients:
1 cup quinoa |
1 3/4 cups low sodium chicken broth |
1 tablespoon olive oil |
1 cup onion, diced |
1/2 cup celery, diced |
1/2 teaspoon black pepper |
1/2 teaspoon dried rubbed sage |
1 garlic clove, minced |
1/4 cup walnuts, toasted and chopped |
1/4-1/2 teaspoon salt |
Directions:
1. Cook the quinoa: place the quinoa in a 2 quart saucepan with the chicken broth. Bring to a boil, stir well, cover and reduce heat to low. Cook over low heat for 12 minutes, then take off the heat and let the pot sit, covered, for 3 more minutes. Fluff the quinoa with a fork, and then let sit, covered, in a warm place.
2. Sauté the onion, celery, pepper, and sage in the olive oil over medium heat for 5 minutes. Add the garlic and sauté over medium heat for 30 seconds to a minute, until fragrant.
3. Combine the quinoa, sautéed vegetables, and walnuts. Mix well and taste; add salt to taste.
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