Quick Quinoa and Vegetable Pilaf

 Green Girl Goodies, June 2012

This pilaf is great as a meal on its own or as a side.

Yield 1 serving

For the Quinoa:

¼ c Quinoa

½ c Water

1 pinch Sea Salt

For the Pilaf:

2 ½ tsp Garlic, minced*

¼ c Yellow Onion, small dice

¼ c Green Pepper, small dice

½ c Roma Tomato, small dice

1 tb Lemon Juice

1 tsp Extra Virgin Olive Oil

3 pinches of Sea Salt

20 grinds of Fresh Black Pepper

-        -   Place the water, quinoa and salt in a covered pot and bring to a boil.  Reduce to a simmer and cook for approximately 12 minutes until the water is mostly absorbed and the quinoa is 90% cooked (soft but still a slight bite to it and the grains are translucent)*.  Remove the quinoa from the pan and set aside.

-         - Heat a saute pan over high heat and add oil, garlic, onions, and peppers.

-          - Cook until lightly charred and then deglaze the pan with the lemon juice.

-          - Add the quinoa, salt and pepper to the pan and toss or stir to mix. 

-          - Turn off the heat and add the tomatoes.  Toss or stir to mix.

*Mincing – to cut or chop into very small pieces.  Mincing is best done by hand with a chef’s knife or in a food processor.

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