Quinoa Pilaf


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Quinoa (pronounced keen-WAH) is a delicately flavored grain, native to South America, found in most health food stores. It is high in protein and fiber.

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  • 1 Tbs. olive oil
  • 1/2 onion, chopped
  • 1 stalk celery, chopped
  • 2 carrots, diced
  • 1/2 C. quinoa
  • 1 C. hot water or stock
  • 1 bay leaf
  • 1 Tbs. lemon zest
  • 1 Tbs. lemon juice
  • 1/2 C. frozen green peas, thawed
  • Salt to taste
  • Ground black pepper to taste

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Pour oil into a medium saucepan, and place over medium heat. Add onion, celery, and carrots; cook and stir for 10 minutes, or until vegetables are tender. Using a strainer, rinse quinoa under cold water. Drain well. Stir into the vegetables; cook and stir for 1 minute. Add water, bay leaf and lemon rind and juice; bring to boil. Cover, and reduce heat to medium low. Simmer for 15-20 minutes, or until liquid is absorbed and quinoa is tender.

Discard bay leaf. Stir in peas, and season to taste with salt and pepper. Serve.

Yield: 3 servings

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