"Quinoa is a delicately flavored grain, native to South America. It can be found in most health food stores. For even more flavorful pilaf, use vegetable stock in place of the water." — Laura Jull
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frozen green peas, thawed
salt to taste
ground black pepper to taste
This recipe was very very good. I recommend lots of onions, carrots, celery, and peas. Use a large dice for the onions, carrots, and celery. I used chicken broth instead of water and it was absolutely delicious. It was extremely quick and easy as well. This recipe is great for you and it tastes good too!!!
This recipe was alright, but wound up being somewhat disappointing. The end result was kind of sweet tasting and all of the vegetables were very mushy. I will look for a different recipe using quinoa.
Substitued veg. broth for the water- used edamame (vegetable soybeans) instead of peas, bell pepper instead of celery. Came out pretty tasty. Definitly packed with protein due to quinoa and edamame!
This recipe is great. My kids think that it is rice and ask me to make the "good rice". I actually took it to a cottage this summer and all of the kids loved it! The lemon juice and the bay leaf are the secret ingredients.
This was pretty good. I didn't have celery or a lemon so just used lemon juice. It was acceptable that night and VERY good the next day. My husband said he would eat it again. Nice change of pace from potatoes or rice--and healthier too! Thanks.
The only thing I changed was all of the lemon flavors. I added no lemon anything. Even DH & DS liked this one! Ha Ha they ate something healthy and enjoyed it...shhh don't tell them, lol.
After posting I remembered that I had some leftover and the next day I stuffed the Quinoa Pilaf into blanched , green bell peppers, topped with tomato paste and baked like stuffed peppers. That was even better than the pilaf alone...and....healthy!
Great Recipe as written. Quinoa is a new 'discovery' for me, so it is nice to get some different ideas for using it. Love the lemony flavor dimension. When I made it a second time I added a bouillion cube (chicken flav) to the water, and added fresh mushrooms to the sauteed mixture (just eyeball the amount). Came out even better.
This was great and easy to make. Went very well for lunch with a leftover chicken breast. Thanks for sharing Laura.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 58
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