Friday, November 13, 2009

Toasted Quinoa Pilaf

I had a request for a quinoa recipe from my friend Keenan. This recipe comes from my mom, which appears in The Sonoma Diet cookbook. Even my dad liked this one, and he is quite picky when it comes to "healthy food"! Sorry for the lack of pictures - my camera battery died.


Recipe Notes
You can also substitute barley for quinoa if you would like.

Nutritional Information
125 calories - 3 g. fat - 4 g. protein - 2 g. fiber

  • 2 tbsp. finely-chopped shallots or onion
  • 6 garlic cloves, minced
  • 1 tbsp. olive oil
  • 2 c. quinoa (or substitute barley) rinsed and drained
  • 3 c. reduced-sodium chicken broth
  • 1-1/2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme (crushed)
  • 1 bay leaf
  • 1 c. bottled roasted red bell peppers, diced
  • Salt & pepper to taste


1. In large saucepan, cook shallots and garlic in oil over medium heat until tender.

2. Carefully stir in quinoa. Cook and stir about 5 minutes or until quinoa or barley is golden brown.

3. Carefully stir in broth, thyme, and bay leaf.

4. Bring to a boil and reduce heat. Cover and simmer about 20 minutes or until quinoa is tender and fluffy. (If substituting barley, cook time will be between 10-20 minutes.)

5. Discard bay leaf. Stir in roasted peppers. Season to taste with kosher salt and black pepper and serve.

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