Quinoa Pilaf with Carrot and Zucchini
From dsmith0616 17 years ago
- 15 minutes to make
- Serves 4
quick and oh so healthy quinoa brought together with fresh vegetables
Ingredients
- * 1 tablespoon extra-virgin olive oil shopping list
- * 1 medium onion, finely chopped shopping list
- * 1/2 teaspoon ground turmeric *optional shopping list
- * 1/2 teaspoon pure chile powder or smoked paprika shopping list
- * 1 carrot, cut into 1/4-inch dice shopping list
- * 1 zucchini, cut into 1/2-inch dice shopping list
- * 1 tomato, cut into 1/2-inch dice shopping list
- * salt shopping list
- * 1 cup quinoa, rinsed and drained several times shopping list
- * 1/2 cup water (or chicken stock, if not vegan) shopping list
- * 1 bay leaf shopping list
- * 1/4 cup chopped mint shopping list
- * 1/4 cup chopped flat-leaf parsley shopping list
- * Freshly ground pepper shopping list
How to make it
- Heat the olive oil in a medium saucepan. Add the onion and cook over moderate heat, stirring, until softened, about 2 minutes. Stir in the turmeric and chile powder, then add the carrot, zucchini, tomato and 1 teaspoon of salt and cook, stirring, for 1 minute. Add the quinoa, stock and bay leaf and bring to a simmer. Reduce the heat to low, cover and cook until the quinoa is al dente, about 12 minutes. Discard the bay leaf. Fold in the mint and parsley, season with salt and pepper and serve.
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