Quinoa Fennel Pilaf

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Quinoa Fennel Pilaf

 

1 cup quinoa

1/2 small white onion, finely chopped

1 celery rib, cut into 1/4 " dice

1 carrot, cut into 1/4 " dice

1 small fennel bulb, trimmed, cored and cut into 1/4 " dice

1 TB unsalted butter

1-1/2 cups water

Salt, to taste

Ground black pepper, to taste

 

1. Rinse the quinoa in a bowl in at least 5 changes of water, rubbing the

grains and letting

them settle before pouring off the water, until the water runs clear. Drain

in a fine sieve.

 

2. Cook the onion, celery, carrot and fennel in butter in a 3 quart heavy

saucepan over medium

heat, stirring occasionally, until the onion is softened, about 5 minutes.

 

3. Add the quinoa and sauté over medium-high heat, stirring, until lightly

toasted, 2 to 3 minutes.

Add water, salt and pepper to taste and cook over medium-low heat, covered,

until the quinoa is

tender and the liquid is absorbed, 12 to 15 minutes.

 

Serves: 8 (serving size about 3/4 cup).

 

Nutrition Information

Per serving = Calories 109, Carbs 19 g, Fat 3 g, Fiber 3 g,

Protein 3 g, Saturated Fat 1 g, Sodium 27 mg.