Quinoa Pilaf Recipe with Fresh Vegetables

Includes Bell Peppers, Celery, Garlic, Carrots & Sweet Onion

Posted by Sharon

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There's a trick to cooking quinoa that makes it taste a lot better from the get-go. The outer coating of quinoa contains saponins -- natural repellents that taste nasty to birds and other foragers. To get rid of this flavor, rinse the quinoa before cooking, then rinse it again after letting it soak for about 5 minutes in warm water. Use a fine sieve to drain the quinoa. Or, if you like, shop around for a brand of quinoa that's already pre-rinsed.

If you don't have pre-roasted almonds, put blanched (skinless) chopped almonds in a dry skillet over medium heat and toss until lightly browned.

Ingredients:

  • 1/4 C olive oil
  • 1 small sweet onion, diced
  • 2 ribs celery,  diced
  • 1 carrot, peeled and diced
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1 garlic clove, minced or grated
  • 1/4 tsp. oregano
  • 6 C cooked quinoa
  • Salt and pepper to taste
  • 1 C chopped almonds, dry roasted

Directions:

Put olive oil in large skillet over medium heat; add onion, celery, carrot, green pepper, and red pepper. Cook, stirring until vegetables start to soften, but are still somewhat crisp. Stir in garlic and oregano and heat for 1 minute. Remove skillet from heat and stir in the quinoa, mixing well. Add salt and pepper to taste. Toss in roasted almonds and serve hot either as a side dish or light main dish.

 

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