Rating: 4 stars
87 Ratings
  • 5 star values: 33
  • 4 star values: 37
  • 3 star values: 15
  • 2 star values: 1
  • 1 star values: 1

Quinoa is a delicately flavored grain, native to South America. It can be found in most health food stores. For even more flavorful pilaf, use vegetable stock in place of the water.

Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
3
Yield:
3 servings
Advertisement

Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour oil into a medium saucepan, and place over medium heat. Add onion, celery, and carrots; cook and stir for 10 minutes, or until vegetables are tender.

    Advertisement
  • Using a strainer, rinse quinoa under cold water. Drain well. Stir into the vegetables; cook and stir for 1 minute. Add water, bay leaf and lemon rind and juice; bring to boil. Cover, and reduce heat to medium low. Simmer for 15 to 20 minutes, or until liquid is absorbed and quinoa is tender.

  • Discard bay leaf. Stir in peas, and season to taste with salt and pepper. Serve.

Nutrition Facts

195 calories; protein 6.1g; carbohydrates 29.1g; fat 6.5g; sodium 76.8mg. Full Nutrition
Advertisement