RCI-RC.001.0170.001
Quinoa Pilaf
Quinoa Pilaf from the Recidemia collection
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- quinoa <ref>pronounced keen-wa1 cupquinoa 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.</ref>
- 2 cups
- Betty's butter1 tbsp
- onion1 largechopped
- garlic2 cloveschopped
- lemon zest½ tspgrated
- ½ tbsp
- 2 tbsp
- 1 unit
Method
1
Rinse the quinoa under cold water in a fine-mesh strainer for 1-2 minutes until the water runs clear, then drain well.
2
Heat the butter in a medium saucepan over medium heat until melted and foaming.
1 minutes
3
Add the chopped onion and garlic to the pan and sauté until softened and fragrant, about 3-4 minutes.
4 minutes
4
Stir in the rinsed quinoa, coating it evenly with the butter mixture, and toast for 1-2 minutes until it begins to smell nutty.
2 minutes
5
Pour in the chicken broth, lemon zest, and dried thyme, stirring to combine all ingredients evenly.
1 minutes
6
Bring the mixture to a boil over medium-high heat, then reduce to low heat and cover with a lid.
2 minutes
7
Simmer gently for 15 minutes until the quinoa is tender and the liquid is mostly absorbed.
15 minutes
8
Remove from heat and let stand covered for 5 minutes to allow any remaining liquid to be absorbed.
5 minutes
9
Fluff the quinoa with a fork and stir in the flat-leaf parsley, then season with salt and pepper to taste.