RECIPE # 4335 - HERBED QUINOA PILAF, Tuesday, July 7, 2009 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 4335 - HERBED QUINOA PILAF, Tuesday, July 7, 2009

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CINDY CHAMBERS / WHOLE FOODS MARKET

Makes 6 servings

Tiny, pearly quinoa grains are immensely healthful - they're a complete protein - and similar in size to couscous. They have a slightly nutty flavor and a firmer texture (like pasta cooked al dente).

2 cups quinoa (about 9 ounces)
2 1/4 cups water
½ teaspoon salt
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lemon juice
3/4 cups almond slices, lightly toasted
1/3 cup finely chopped red onion

3 tablespoons parsley, chopped
3/4 cup chopped fresh basil

Place quinoa in large strainer. Rinse under cold running water until water is clear. Transfer quinoa to large saucepan; add water and salt. Bring to boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, about 15 minutes; fluff with fork. Stir in oil and lemon juice. Cool to room temperature. Mix in almonds and red onion. Season with salt and pepper. Mix in parsley and basil.

Note: If you don't have quinoa on hand, you can make this recipe using millet or amaranth. Amaranth tends to have a slightly sweet flavor, while millet and quinoa tend to taste like natural rice, with a delicate, nut-like flavor.


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