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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Tired of the same old rice pilaf? Try this for something different - great served with chicken, or on its own! Ingredients:
2 tbsp. olive or canola oil |
1 small onion, chopped |
3 cloves garlic, minced |
1 red pepper, chopped |
1 c. chopped carrot (about 2 – 3 med. or 6 – 7 baby carrots) |
2 ribs celery, chopped |
2 c. quinoa, rinsed |
4 c. chicken or vegetable broth |
1 bay leaf |
1 – 2 tbsp. lemon juice |
1 – 2 tbsp. lemon zest |
1 c. frozen peas, thawed |
salt & pepper to taste |
Directions:
1. Heat oil in large skillet or saucepan over medium-high heat.
2. Add onion and cook until it begins to soften – about 3 minutes.
3. Add garlic, pepper, carrot, and celery. Cook another 5 minutes, or until vegetables start to soften.
4. Add quinoa, broth, bay leaf, lemon juice and zest.
5. Bring to a boil, then reduce heat to medium-low.
6. Cook covered for about 20 minutes, or until liquid is absorbed.
7. Stir in peas and season with salt and pepper.
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