Herbed Quinoa PilafBy Toni Fiore • May 19th, 2007 • Category: Potatoes, Grains, and Beans Print
Herbed Quinoa Pilaf
This recipe came to us courtesy of Vegetarian Times magazine .
2 1/2 c. vegetable stock or water
1 1/2 c. quinoa
Salt to taste
3 T. chopped fresh herbs (optional)
2 t. margarine or olive oil
In medium saucepan, bring the stock or water to a boil. Add quinoa and salt, if desired, and reduce heat to low. Cover and cook until the quinoa is tender and all the liquid is absorbed, about 15 minutes. Remove the pan from the heat and gently stir in the chopped herbs, if using, and the margarine or oil. Cover the pan and set it aside until you’re ready to serve it.
Quinoa is also delicious topped with toasted nuts like almonds, peanuts, or pine nuts.
Toni Fiore is Toni Fiore was raised by an Italian-American father and a German mother who instilled in her a sociable nature and the love of travel and of good food. She has lived in Italy and Germany and now resides in southern Maine. She is the author of: Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian
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