Garden of eden quinoa pilaf
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Corn oil |
| 2 | cups | Quinoa |
| ½ | teaspoon | Cinnamon |
| ¼ | teaspoon | Ground cardamom |
| ½ | cup | Pine nuts; or slivered almonds |
| ½ | cup | Carrots; diced |
| 1 | cup | Shelled peas; OR |
| 1 | cup | Frozen peas; thawed |
| Salt; to taste | ||
| 3½ | cup | Hot water |
Directions
In heavy, shallow casserole or deep skillet, toast quinoa in oil over low heat until light golden brown. Add cinnamon and cardamom. Stir and continue toasting for 1-2 minutes. Add remaining ingredients except for water; stir for 1 minute. Add water and bring to a boil, stirring two to three times; reduce to a simmer. Cover; allow to steam until all water is absorbed and quinoa looks fluffy, about 20 minutes. Makes 6 servings, 14 grams of fat per 1 cup serving. |
Recipe by: September 1996 Vegetarian Times Converted by MM_Buster v2.0l.