Quinoa Pilaf
Light, fluffy quinoa toasted and cooked in vegetable broth with herbs and lemon. A protein-rich grain side that pairs with nearly any main dish.
Ingredients
- 1.5 cups quinoa, rinsed
- 2 tbsp olive oil
- 2 shallot, minced
- 2 garlic cloves, minced
- 3 cups vegetable broth
- 1 tsp lemon zest
- 2 tbsp lemon juice, freshly squeezed
- 1/4 cup fresh parsley, chopped
- 1/2 tsp salt
Instructions
-
1
Rinse 1.5 cups rinsed quinoa in a fine-mesh strainer under cold running water for 30 seconds.
-
2
Heat 2 tbsp olive oil in a medium saucepan. Add 2 minced shallot and cook 2-3 minutes until softened.
-
3
Add 2 minced garlic cloves and the rinsed quinoa. Toast 2 minutes, stirring, until nutty and golden.
-
4
Pour in 3 cups vegetable broth and 1/2 tsp salt. Boil, then cover and reduce to lowest heat.
-
5
Cook 15 minutes, then rest covered 5 minutes.
-
6
Fluff with fork. Stir in 1 tsp lemon zest, 2 tbsp freshly squeezed lemon juice, and 1/4 cup chopped fresh parsley.