Quinoa is in the amaranth family and originated in the mountains of the Andes and Peru. It and grown for its seeds that are rich in protein, fiber and B vitamins. Occasionally I make this pilaf with that is great served by itself or as a side for roast chicken or pork.

Quinoa Pilaf

Category

Category name

Serves

4

Ingredients

  • 3 tablespoons unsalted butter
  • ½ cup chopped onion
  • 1 cup diced mushrooms
  • 1 cup quinoa, about 6 ounces
  • 2 cups chicken stock
  • Salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup diced tomato
  • ¼ cup frozen peas
  • ¼ cup fresh or frozen corn
  • Minced chives, for garnish

Method

  1. Melt the butter in a medium saucepan over medium heat. Add the onions and sauté for 2 minutes. Add the mushrooms and cook until the onions are translucent and the liquid from the mushrooms has evaporated, 3 to 4 minutes. Add the quinoa, the stock, salt and pepper and stir. Increase the heat to bring the mixture to a boil. Reduce the heat to low, cover, and simmer gently until the quinoa is cooked, 10 to 12 minutes. Add the tomatoes, peas and corn, stirring and continue cooking for another 3 or 4 minutes. Garnish with chives and serve hot.