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Nutrition Facts
Serving Size 1 (141g) Recipe makes 6 servings
Calories 136
Calories from Fat 28		(21%)
Amount Per Serving		%DV
	Total Fat 3.2g	4%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 8mg		0%
Potassium 278mg		7%
Total Carbohydrate 23.0g		7%
	Dietary Fiber 2.5g	10%
	Sugars 1.4g
Protein 4.7g		9%
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Quinoa Pilaf

Recipe #103775 | 30 min | 10 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: justcallmetoni
Nov 10, 2004

Quinoa is a South American grain that is slowly making its way into the American menu. This grain imparts a lovely nutty flavor that is a welcome addition to the plate — and its high fiber and protein content is good for you. Have begun using quinoa in place of rice for many sides including this one here. This recipe can easily be doubled for larger families or parties.

SERVES 6 (change servings and units)

Ingredients

1 cup quinoa, rinsed
1/2 cup onion, finely diced
1/2 cup mushroom, diced
1 garlic clove, minced
2 teaspoons olive oil
1/2 cup canned baby peas
2 cups boiling water
salt and pepper

Directions

1
Toast rinsed quinoa in medium saucepan for 5 minutes.
2
Remove from pan.
3
Add oil, onion, mushrooms and garlic to pan and cook until onions are soft, about 4 minutes.
4
Add boiling water, peas and toasted quinoa to pot.
5
Cover pot and simmer 15 minutes.
6
Stir before serving.
7
Note: edited on 5/30/05 to include covering pot in step 5.

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Featured Reviews for This Recipe

From: Chef #731361

On Oct 24, 2009

Delicious! As a main course, I would need to double it for my family of 4.

0 people found this review helpful

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From: mama smurf

On Aug 5, 2009

I have never made quinoa before but this turned out wonderfully! I used Quinoa-Toasted#16399 to toast the quinoa and I did rinse it before toasting. I followed the instructions completely except I didn't have canned peas so I was going to use frozen and forgot to put them in. Made no difference it was still a wonderful dish. Served it with Sauteed Red Snapper With Ginger-Lime Butter#331585 and Cucumber, Tomato and Red Onion Salad#383990. Will definately make this again. Thank you.

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From: FlemishMinx

On Jan 30, 2005

Tasty side dish that nicely accompanies many other main dishes (I served with duck). This is the first quinoa dish that I've prepared that my husband ate without complaining (in his opinion, it was the added flavor of the peas which he liked). Next time I would wait to add the peas until about the last 5 minutes (just to warm them) as they got a bit mushy after 15 minutes. Just a note to first-time quinoa cookers about the rinsing: it is very important to do so 2 or 3 times, agitating with your hands and until the water is clear to remove a natural substance which otherwise makes the quinoa "soapy" and bitter tasting. After doing so you can simply drain and proceed with the toasting. Thanks for posting, Toni!

13 people found this review helpful

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From: Roosie

On May 29, 2005

Very good! I made with red quinoa, which was beautiful studded with the green peas. I think I have to agree with mermaid magic that this is probably supposed to be covered at step 5. I tried cooking it uncovered for a bit, but it didn't seem to be working very well, so I covered it. I used frozen peas rather than canned, adding in the last 5 minutes per FlemishMinx's suggestion. Nice flavors- I really appreciated the fact that the veggies were sauteed beforehand. A lot of pilafs I have made just call for the veggies to be added with the grain, and I'm not a fan of the flavor of boiled onions. We served this with an improvised Brazilian-style chicken dish and it was great. Thanks, Toni!

3 people found this review helpful

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