1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (135g) Recipe makes 6 servings The following items or measurements are not included below: dried cherries
Calories 128
Calories from Fat 54		(42%)
Amount Per Serving		%DV
	Total Fat 6.0g	9%
	Saturated Fat 0.6g	3%
	Monounsaturated Fat 3.3g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 298mg		12%
Potassium 203mg		5%
Total Carbohydrate 16.4g		5%
	Dietary Fiber 1.9g	7%
	Sugars 0.4g
Protein 3.4g		6%
detailed view... how is this calculated?

people who like this recipe also like:

Cinnamon Cookies

By: PetesNina

Really Good Vegetarian Meatloaf (really!)

By: SaraFish

Weeknight Red Beans and Rice

By: PanNan

Mean Chef's Pulled Pork

By: ~Bekah~

Raw Food: Lemon Pudding (Banana Base)

By: MissLinguist

Quinoa Pilaf

Recipe #54015 | 40 min | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: ~Rita~
Feb 13, 2003

Quinoa, the principal grain of the Incas, is high in protein and contains all eight essential amino acids. Rinsing the quinoa very well before cooking effectively eliminates its slightly bitter "green" taste. I found this recipe at WholehealthMd.com This would be great stuffed into pork chops.

SERVES 6 (change servings and units)

Ingredients

3/4 cup quinoa
2 teaspoons olive oil
3 scallions, thinly sliced
3 cloves garlic, minced
2 1/2 cups boiling water
3/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup dried cherries (1-1/2 ounces)
1/4 cup chopped pecans or walnuts (1 ounce)

Directions

1
Place quinoa in a colander and rinse under cold running water.
2
Drain well.
3
In large skillet, heat oil over medium heat.
4
Add scallions and garlic and cook, stirring frequently, for 2 minutes or until scallions are tender.
5
Stir in quinoa and cook 2 to 3 minutes or until lightly toasted.
6
Add boiling water, salt, and pepper.
7
Reduce to a simmer, cover, and cook 20 to 25 minutes or until quinoa is tender.
8
Stir in cherries and pecans.

Questions about this recipe?

Featured Reviews for This Recipe

From: Nikoma

On Jun 1, 2008

This was good but seems to need something more, just a bit bland for me.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: saylaveev

On Oct 17, 2007

I liked this. My DH would have liked it more if there was more flavor. Which I agree with. I made mine with cranberries just because cherries are SOOO expensive. We served it with flank steak in a peanut sauce and sauted veggies. I liked it as a base recipe but felt it needed more flavor. I used chicken stock and also added mushrooms. I would add just more of everything over all, more garlic, onion, salt and pepper. I will use this again though as I enjoyed it and want to play around with it.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Daphne2002

On Mar 5, 2003

This is the recipe I've been looking for! I like my grains a little drier so in the future I'll try using less water, but otherwise it was great. The cherries plump up and add such a nice suprise to the pilaf. Thank you Rita!

4 people found this review helpful

Was this review helpful to you? YES | NO

From: mikekey

On Aug 26, 2007

This was delicious with grilled pork tenderloins. I used walnuts. The slight sweet of the cherries complimented the "fire" the pork had. Thanks, Rita!

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 8 reviews