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Quinoa Pilaf
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Provided By:
Gail Simmons

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    • Ingredients

    Serves:

    Directions

    In a medium saucepan add quinoa and lightly toast over medium high heat. Once it starts to smell nutty tip out into a bowl and set aside. Place saucepan over medium heat and add olive oil. Add diced onion and saute for 3-4 minutes until translucent. Season with salt and pepper. Add toasted quinoa back to pot, cover with chicken stock and bring to a simmer. Cover and cook for 10 minutes.

    After 10 minutes, add cranberries and olives and stir well. Allow to cool slightly then fold in fresh parsley, almonds and add a drizzle of extra-virgin olive oil and a squeeze of fresh lemon juice.

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    3 Comments

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    bgerola1

    Does the recipe quinola for banana muffiin ,does the quinola have to be precooked

    June 14 2011 at 11:35 AM Report abuse rate up rate down Reply
    shkespeare

    This is a terrific quinoa recipe. I've made it twice this week already. I love toasting the quinoa. I don't have dried cranberries, so I've added raisins, and it's really good with the green olives. Good job Gail! Thanks. Pamela

    January 12 2011 at 7:58 PM Report abuse rate up rate down Reply
    shkespeare

    This is a terrific quinoa recipe. I've made it twice this week already. I love toasting the quinoa. I don't have dried cranberries, so I added raisins instead, and it's delicious. Good Job Gail! Thanks. Pamela

    January 12 2011 at 7:56 PM Report abuse rate up rate down Reply

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