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Very Veggie Quinoa Pilaf

INGREDIENTS

  • 1 cup Quinoa
  • 2 cups liquid (chicken stock, vegetable stock, water)
  • 1/2 medium onion, diced
  • 1 lemon, juiced
  • 4 TBSP Extra Virgin Olive Oil, separated
  • 3 cups Veggies (or more if you would like :)

~You choose; 1 cup Broccoli, 1 cup Zucchini, 1 cup Carrots…Red Pepper, Eggplant, Swiss Chard, Kale

*If this is your main course, feel free to add a cup of rotisserie chicken from the market or perhaps add 2 cup of your favorite bean: cannellini beans, black beans, kidney beans!


DIRECTIONS

1. In a medium sauce pan bring 2 cups of cooking liquid, of your choice, to a boil. Add Quinoa and stir.

2. Reduce to a low simmer and cover for 13-15 minutes *(set the timer to help yourself out!)

3. After 13-15 minutes, turn off the stove and remove from the stove and let sit (DO NOT PEAK)

4. While Quinoa is cooking, dice your veggies and heat a sauce pan with 2 TBSP of oil (if you’re using eggplant you might need a bit more oil).

5. Lightly saute the veggies on medium-high heat; *Don’t forget to season with salt and pepper, perhaps a squeeze of lemon.

6. Whisk together 2 T of oil, with lemon juice and a pinch of salt and pour over veggies

7. Fluff Quinoa with fork and add to the sautee pan with veggies and stir to incorporate all the flavors!

**As always, taste for seasoning before serving!

Enjoy!

This is the time to have fun and try some of those incredible looking veggies from your weekend’s Farmers Market!

What the heck is Quinoa? Quinoa is your friend, that is for sure! Quinoa, a gluten free seed that is 100% whole grain and a great substitute for rice or cous cous(a refined pasta)! Quinoa contains all 8 amino acids, so it is considered an excellent source of protein making Quinoa a great option when cutting back on meat! We use Earthly Delights Organic Quinoa at Sprouts Academy! It comes in a 4lb bag (for $8.99 at Costco) that is pre-washed! (saves you time and $$)

Did you know…Eggplant is delicious right now! It’s a short-lived perennial vegetable that grows best from August to October. Studies have shown that eggplant can effectively reduce cholesterol levels by almost 30 percent. To cook, dice eggplant into cubes (I leave skin on). Sprinkle Kosher salt over eggplant and leave in colander to drain off excess liquid that is sometimes bitter (approximately an hour or more, or less if you do not have the time). *add to olive oil and sautee!

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