It’s one of my favorite things to make. Even though it’s actually a seed, it behaves like a grain, and can easily take the place of rice in many recipes, including a classic pilaf. Like rice it’s gluten-free, but since it is actually a seed, it’s high protein. Perfect for those wanting to cut back a bit on carbs. This quinoa pilaf is prepared in much the same way as rice pilaf. First we sauté onions, bell pepper, garlic, and the uncooked quinoa, then we add water, bring to a simmer, cover and let cook until the quinoa absorbs all of the liquid. If you want, you can use stock instead of some or all of the water called for in the recipe. Personally I prefer it made with water because the quinoa itself has a wonderful nutty flavor which using stock can mask. Serve it warm, room temp or chilled. Do you have a favorite quinoa recipe? If so, please let us know in the comments. We would love to hear about it.
- Best way to chop basil or mint is to chiffonade it by rolling up the leaves like a cigar and slicing crosswise from the end. Simmer for 20 minutes, or until the quinoa is tender and the water has been absorbed. Remove from heat and put into a large serving bowl. Fluff up with a fork. Serve chilled or at room temperature. Mexican Quinoa Salad with Black Beans and Corn here on Simply Recipes Quinoa Greek Salad here on Simply Recipes Heidi’s quinoa recipes - from 101 Cookbooks
