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.
Up
Next…
Grape Pico
de Gallo
