Recipe

Quinoa Pilaf With Arugula And Sun-dried Tomatoes Recipe

Add Step-by-Step Photos	Staceyfish / All my dishes 2 years, 4 months ago This delicious pilaf gets its distinctive texture from quinoa, an extremely nutritious ancient Peruvian grain. This light side goes well with any number of dishes or can be served as a main course, served on a bed of greens. Prep:10m Cook:30m Servings:6	Staceyfish
	quinoa wholegrain rocket arugula sundriedtomato chewy healthy

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Ingredients

1 tablespoon olive oil

1/2 yellow onion, chopped

4 cloves garlic, minced

1 cup (6 oz) quinoa, well rinsed

2 1/4 cup chicken stock or vegetable stock

2 cups arugula (rocket), stemmed and chopped

1 small carrot, peeled and shredded or chopped into matchsticks

About 8 sun-dried tomatoes halves, julienned (if using dried, soak in water to reconstitute, if using oil-packed, rinse well)

Zest of 1 lemon

1/4 cup grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon ground pepper

Directions

In a small skillet, toast the quinoa over medium heat until fragrant and slightly browned.

In a large saucepan, heat the olive oil over medium heat. Add the onion and saute until soft and translucent, about 4 minutes. Add the garlic and quinoa and cook for about 1 minute, stirring occasionally. Do no let the garlic brown.

Add the stock about 1/2 cup at a time, letting the grains absorb the liquid before adding more (risotto-style). Just after you add the last bit of liquid, stir in the arugula, carrot, and sun-dried tomatoes and simmer until the liquid is completely absorbed and the grains have turned translucent, about 2 minutes.

Stir in the lemon zest and cheese and season with the salt and pepper. Serve immediately.

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