Quinoa Pilaf
- 2 cups quinoa
- 3 Tablespoons olive oil
- 2 cups diced onion
- ½ cup diced carrot
- 4 cups vegetable broth
- ¼ cup fresh chopped parsley
- Rinse quinoa well in cold water until the water runs clear (this removes the slightly bitter coating).
- Shake quinoa in a dry, medium-hot pan until lightly toasted.
- Heat oil over medium heat. Add onion and saute until soft.
- Add carrot, quinoa, and vegetable broth.
- Bring to a boil, cover, reduce heat until low and cook until liquid is absorbed - 10-15 minutes.
- Remove from heat and let pilaf stand, covered for an additional 10 minutes.
- Stir in parsley and fluff with fork. Serve at room temperature.
Recipe by Culinary Musings at http://www.culinarymusings.com/2008/04/passover-recipes-roasted-vegetables-with-quinoa-pilaf/
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