Toasted Quinoa Pilaf

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Toasted Quinoa Pilaf

2 tablespoons finely chopped shallots or onion

6 cloves garlic, minced (1 tablespoon minced)

1 tablespoon extra virgin olive oil

2 cups quinoa*, or barley, rinsed and well drained

3 cups reduced-sodium chicken broth

1½ teaspoons chopped fresh thyme or ½ teaspoon dried thyme, crushed

1 bay leaf

1 cup bottled roasted red bell peppers, diced

Kosher salt

Freshly ground black pepper

 

 

 

 

1. In a large saucepan cook shallots and garlic in hot oil over

medium heat until tender. Carefully stir in quinoa or barley. Cook

and stir about 5 minutes or until quinoa or barley is golden brown.

Carefully stir in broth, thyme, and bay leaf. Bring to boiling;

reduce heat. Cover and simmer about 20 minutes or until quinoa is

tender and fluffy (cook barley about 10 minutes or until tender and

liquid is absorbed).

2. Discard bay leaf. Gently stir in roasted peppers. Season to taste

with kosher salt and black pepper.

 

MAKES: 12 SERVINGS

 

PREP: 20 MINUTES COOK: 20 MINUTES

 

Nutrition Facts per serving: 125 cal., 3 g total fat (0 g sat. fat),

0 mg chol., 169 mg sodium, 21 g carbo., 2 g fiber, 4 g pro.

 

*Note: Look for quinoa at a health food store or in the grains

section of a large supermarket.

 

MC format by Chupa Babi: 01.05.05

 

Excerpted from The Sonoma Diet. 2005 by Connie Guttersen

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