Quinoa is a new grain to me, but I’ve enjoyed adding it to my repertoire. High in protein, it has a delicate texture that I’ve found delightful. It’s an easy way to slip a vegetarian dish into my week. It cooks quickly which makes it an ideal lunch item for this busy mama. I’m sure it would stand up to many different variations of this dish that I prepared with it.
Spicy Quinoa Pilaf
- 1 cup quinoa
- 2 cups water (you could easily use broth to kick up the flavor)
- 2 green onions, diced
- 3 cloves garlic, minced
- 1 or 2 golden zucchini, sliced
- 6-8 cherry tomatoes, quartered
- 1 pepper (whatever you prefer!), diced
- olive oil
In a quart size pot, saute the garlic and green onion (I used all of the onion – bulb and greens), and the diced pepper in olive oil until garlic and onions are translucent and fragrant. Meanwhile rinse quinoa well with cool water. Drain well. Add quinoa to pot and stir quickly for one minute to toast the grain and evaporate any residual water. Add the 2 cups water or broth and 1/4 tsp salt to the pot. Bring to a boil. Cover and reduce heat to low. Allow to cook for 15 minutes. During that time, saute zucchini and tomatoes (or any other vegetable combination you like) in olive oil until tender. Season to taste. Add the sauteed vegetables to the quinoa, stirring quickly to combine. Replace the lid and let stand for 5 minutes off the heat. Serve and enjoy!