Wednesday, March 18, 2009
If you've never used quinoa before, you've been missing out. It's a South American grain that's been around for 6,000 years! It's full of protein, fiber, iron & amino acids. This pilaf is a great accompaniment for chicken, pork, or fish.
1 c. Quinoa
2 c. Stock (vegetable or chicken)
1 t. Olive Oil
1/2 Yellow Onion, diced
1/4 c. Pinenuts, toasted
2 T. Fresh Parsley, chopped
Salt & Pepper, to taste
1. Toast pinenuts in a hot, dry pan until fragrant. Reserve until the end.
2. Saute onion in olive oil until tender.
3. Add quinoa & stock. Bring to a boil, reduce & simmer until liquid is absorbed (15-20 min).
4. Fluff up quinoa with a fork, stir in pinenuts & parsley.
Calories: 180; Protein: 6g; Carb: 23g; Fiber: 2g