Difference between revisions of "Quinoa Pilaf"

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* [[salt]] and [[pepper]] to taste
 
* [[salt]] and [[pepper]] to taste
  
== Directions ==
+
== Procedures ==
 
# Rinse [[quinoa]] in a strainer and remove any debris.
 
# Rinse [[quinoa]] in a strainer and remove any debris.
 
# Place in a large non-stick saucepan and toast, until it darkens slightly.
 
# Place in a large non-stick saucepan and toast, until it darkens slightly.
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<references/>
 
<references/>
  
[[Category:Chicken stock and broth Recipes]]
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[[Category:Broth Recipes]]
[[Category:Diabetic-friendly Recipes]]
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[[Category:Diabetic-Friendly Recipes]]
 
[[Category:Pilaf Recipes]]
 
[[Category:Pilaf Recipes]]
 
[[Category:Quinoa Recipes]]
 
[[Category:Quinoa Recipes]]
 
[[Category:Thyme Recipes]]
 
[[Category:Thyme Recipes]]

Latest revision as of 18:13, 29 June 2012


Ingredients

Procedures

  1. Rinse quinoa in a strainer and remove any debris.
  2. Place in a large non-stick saucepan and toast, until it darkens slightly.
  3. Add broth.
  4. Bring to a boil, cover, reduce heat and simmer about 20 minutes until tender.
  5. In another skillet, heat butter; add onion and garlic and cook tender, about 3 minutes.
  6. Stir in quinoa, lemon zest, thyme parsley, salt and pepper to taste.

Nutritional information

Food exchange per serving: 2 starch/bread exchanges; Calories: 155; cho: 3 mg; car: 4g; sod: 74 mg; fat: 3g;

Notes

  1. pronounced keen-wa, quinoa is a mild-flavored grain that was eaten by the Incas. It is now grown in Colorado and New Mexico and is available in natural food stores...it is a very high as complete protein.