Quinoa Vegetable Pilaf
- Number of Servings: 5
Ingredients
1 1/3 C quinoa2 2/3 C low-sodium chicken broth or water2 T olive oil, divided1 T dried parsleysalt and pepper to taste1 C carrots, chopped1/2 C green pepper, chopped1 medium or large celery stalk, chopped1 medium onion, chopped1 t dry mustard3 cloves garlic, minced or pressed
Add one T olive oil to medium sauce pan. Add quinoa and toast for 2 minutes. Add chicken broth, parsley, salt, and pepper. Bring to boil over medium high. Cover with lid and turn heat to simmer for 20 minutes.
Add one T olive oil to skillet. Add carrots, celery, onion and pepper to skillet. Cook for 5 minutes, stirring occasionally. Add garlic and dry mustard and lightly salt the vegetables. Cook until desired tenderness.
When quinoa is cooked, mix vegetables into quinoa and serve.
Makes 5, 3/4 C servings.
Note: This same recipe can be made with brown rice or whole wheat couscous, but the nutrition information will not be accurate.
Number of Servings: 5
Recipe submitted by SparkPeople user SINGHIZPRAISE.
Add one T olive oil to skillet. Add carrots, celery, onion and pepper to skillet. Cook for 5 minutes, stirring occasionally. Add garlic and dry mustard and lightly salt the vegetables. Cook until desired tenderness.
When quinoa is cooked, mix vegetables into quinoa and serve.
Makes 5, 3/4 C servings.
Note: This same recipe can be made with brown rice or whole wheat couscous, but the nutrition information will not be accurate.
Number of Servings: 5
Recipe submitted by SparkPeople user SINGHIZPRAISE.
Nutritional Info Amount Per Serving
- Calories: 215.7
- Total Fat: 3.4 g
- Cholesterol: 2.7 mg
- Sodium: 538.8 mg
- Total Carbs: 39.8 g
- Dietary Fiber: 4.7 g
- Protein: 7.8 g
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