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Herbed Quinoa Pilaf

Posted By Toni Fiore On May 19, 2007 @ 11:52 am In Potatoes, Grains, and Beans | 4 Comments

Herbed Quinoa Pilaf

This recipe came to us courtesy of Vegetarian Times magazine [1] .

6 servings

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

To prepare:
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.

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[1] Vegetarian Times magazine: http://www.vegetariantimes.com

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