It’s one of my favorite things to make.
Like rice it’s gluten-free, but since it is actually a seed, it’s high protein.
Perfect for those wanting to cut back a bit on carbs.
Elise Bauer
This quinoa pilaf is prepared in much the same way as rice pilaf.
Serve it warm, room temp or chilled.
(Some brands don’t require rinsing.)
Elise Bauer
Heat 1 Tbsp of olive oil on medium high heat in a 1 1/2 to 2 quart pot.
Add the uncooked quinoa and cook, stirring occasionally for a couple more minutes.
you’re free to let some of the quinoa get a little toasted.
Add 2 cups of water and one teaspoon of salt.
Simmer for 20 minutes, or until the quinoa is tender and the water has been absorbed.
Remove from heat and put into a large serving bowl.
Fluff up with a fork.
Let cool until just slightly warm, add another tablespoon of olive oil.
Stir in chopped mint, basil, chives, and cucumber.
Add salt and pepper to taste.
Serve chilled or at room temperature.
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