Chantal's Quinoa Pilaf
Recipe: #11556
December 18, 2013
Categories: Side Dishes, Quinoa, Baby Shower, Birthday, Brunch, Christmas, Easter, Fathers Day, Halloween, July 4th, Labor Day, Mothers Day, New Years, Picnic Potluck, Romantic Dinner, St Patricks Day, Sunday Dinner, Valentine's Day, Gluten-Free, Heart Healthy, Low Fat, No Eggs, Non-Dairy, 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."
Original is 5 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Place olive oil in a large skillet and bring to medium heat.
Step 2
Add onion and cook until translucent.
Step 3
Add quinoa and cook for 5 minutes; the grains should be lightly browned.
Step 4
Add stock, lemon zest and zucchini; bring to a boil, reduce heat and let cook covered for 20 minutes until quinoa becomes translucent.
Step 5
Remove the pan from the heat and let stand for 10 minutes.
Step 6
Fluff with a fork and add cilantro, parsley and citrus juices.
Step 7
Garnish with green onion and serve immediately.
Tips
No special items needed.
2 Reviews
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