Quinoa Pilaf

Submitted by:

David Wells, Chef / Nutracoach

www.nutracoach.com

Here is a basic quinoa pilaff that i like to make as a base item and then add different variations depending on the crowd and venue.

I usually add at least 8 cups of chopped fresh and raw herbs and veggies to this base, veggies would depend on what i plan to serve with it etc. Adding a lot of fresh and raw veggies tomatoess, cucumbers, peppers,celery, carrot~whatever you like, even grilled and chopped one to accompany a grilled protein etc.

Quinoa Pilaf

Makes approx 4- 5 servings

Prep time: 30 minutes

cooking time: 15-20 min.

• 1 Tbs. olive oil
• 1 small carrot, peeled and diced
• 1 sticks celery, peeled and diced
• 1 Tbs. garlic, finely chopped
• 1 onion, diced
• 1 cup quinoa thoroughly rinsed.
• 2 cups H20 or seasoned vegetable stock
• Fresh herbs: basil, chives, oregano, parsley (optional)

In 4-quart sauce pot, saute garlic, onion for two minutes (med heat)

Add carrots and celery stirring for approx 5 minutes

Add quinoa, sauteeing slightly approx 3 minutes

Season with salt and pepper

Add water or stock and bring to a boil, immediately lower to a simmer

Give a final stir, and cover with tight fitting lid

Cook on low for 15 minutes.

Turn off and let stand for 10 minutes before serving