Quinoa Pilaf
A twist to rice pilaf with wholesome, protein packed quinoa. The ingredients are basic one would find in any local grocery. Served as an entree with seasoned asparagus and an orange wedge provides a rounded assortment of nutrients attractively!
- 1-2 Tbs Olive oil
- 1 cup chopped red onion
- 2 cloves garlic chopped
- 3 ribs of celery chopped
- 4 oz fresh baby bella mushrooms chopped
- 1 red pepper chopped
- 1 green pepper chopped
- 2 cups prepared Quinoa
- Tamari
- sea salt
- pepper
Pre-cook Quinoa-1 cup quinoa to 2 cups water or vege broth in a rice cooker or stove top. In a large skillet or stir-fry pan sauté onion, garlic, and celery on med-high heat until onion begins to become translucent. Add mushrooms and red and green pepper. Continue to cook on medium for about 5 minutes, or until caramelization begins. Turn heat to low, add quinoa and season with tamari, salt and pepper and heat through, then serve. This is also great reheated for lunch the next day!