Quinoa Pilaf
serves 2-4
Quinoa is a nutty alternative to rice in this simple pilaf.
1 cup quinoa, rinsed
1 1/2 cups low-sodium broth (chicken or vegetable)
1 tablespoon unsalted butter
1/2 medium onion, diced
1 rib celery, diced
1 small carrot, diced
1 sprig fresh thyme
prep: 15 minutes
total: 50 minutes
bowl or fine strainer
small saucepan
large saucepan with cover
1. Rinse the quinoa in a bowl or fine strainer until the water runs clear. Let the quinoa drain.
2. Bring the broth to a simmer in a small saucepan. Prep the vegetables.
3. Melt the butter in a large saucepan over medium-high heat. When the foam subsides, add the onion, celery and carrot, and season with a light sprinkling of salt and pepper. Cook, stirring occasionally, until the vegetables are soft, 4-6 minutes.
4. Add the quinoa and thyme. Cook, stirring often, until the quinoa is toasted, 5-7 minutes.
5. Pour in the simmering broth and bring it to a boil. Cover and reduce the heat to low. Cook until the quinoa has absorbed all the liquid, 15-20 minutes. Set aside, covered, for 5 minutes. Discard the thyme sprig. Fluff with a fork before serving.
2. Bring the broth to a simmer in a small saucepan. Prep the vegetables.
3. Melt the butter in a large saucepan over medium-high heat. When the foam subsides, add the onion, celery and carrot, and season with a light sprinkling of salt and pepper. Cook, stirring occasionally, until the vegetables are soft, 4-6 minutes.
4. Add the quinoa and thyme. Cook, stirring often, until the quinoa is toasted, 5-7 minutes.
5. Pour in the simmering broth and bring it to a boil. Cover and reduce the heat to low. Cook until the quinoa has absorbed all the liquid, 15-20 minutes. Set aside, covered, for 5 minutes. Discard the thyme sprig. Fluff with a fork before serving.
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