Chantal's Quinoa Pilaf
December 18, 2013
Categories: Comfort Food, Dinner, Side Dishes, Grains, Quinoa, Vegetables, North American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Baby Shower, Birthday, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Halloween, July 4th, Labor Day, Ladies Luncheon, Mother's Day, New Years, Picnic, Potluck, Regional Holiday, Romantic Dinner, St. Patrick's day, Summer, Sunday Dinner, Valentine's Day, Winter, Stove Top, Gluten-Free, Heart Healthy, Low Fat, No Eggs, Non-Dairy, Spring, Kosher Meat more
"My daughter gave me this recipe she makes quite often. It is from a clean eating cookbook she purchased. I totally enjoyed this dish. Thanks for sharing this recipe with me Chantal. If gluten intolerant make sure you are using gluten free broth."
- Serving Size: 1 (251.4 g)
- Calories 345.7
- Total Fat - 6.6 g
- Saturated Fat - 0.8 g
- Cholesterol - 0 mg
- Sodium - 416 mg
- Total Carbohydrate - 58.8 g
- Dietary Fiber - 6.9 g
- Sugars - 2.4 g
- Protein - 13.3 g
- Calcium - 61.3 mg
- Iron - 4.3 mg
- Vitamin C - 9.4 mg
- Thiamin - 0.3 mg
Place olive oil in a large skillet and bring to medium heat.
Add onion and cook until translucent.
Add quinoa and cook for 5 minutes; the grains should be lightly browned.
Add stock, lemon zest and zucchini; bring to a boil, reduce heat and let cook covered for 20 minutes until quinoa becomes translucent.
Remove the pan from the heat and let stand for 10 minutes.
Fluff with a fork and add cilantro, parsley and citrus juices.
Garnish with green onion and serve immediately.
Tips & Variations
No special items needed.