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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I created this recipe after tasting quinoa at a local restaurant. I really enjoy rice pilaf, but I donât usually have time to make it. This quick-cooking side is a tasty alternative. âSonya Fox of Peyton, Colorado Ingredients:
1 medium onion, chopped |
1 medium carrot, finely chopped |
1 teaspoon olive oil |
1 garlic clove, minced |
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth |
1/4 cup water |
1/4 teaspoon salt |
1 cup quinoa, rinsed |
Directions:
1. In a small nonstick saucepan coated with cooking spray, cook onion and carrot in oil for 2-3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Stir in the broth, water and salt; bring to a boil.
2. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat. Fluff with a fork. Yield: 4 servings.
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