Mediterranean Quinoa Pilaf

Kae Kindle brought this delicious side dish to Dinner & a Movie last year. For an even heartier dish, sauté sliced mushrooms, chicken or tofu along with the onions.

2 cups low-sodium chicken or vegetable broth/stock

1 cup quinoa

1 1/2 Tablespoons olive oil

1/3 cup diced sundried tomatoes 

1/2 large onion, chopped 

1 clove garlic, minced

1/3 cup chopped fresh parsley, basil, or a combination of both 

2 Tablespoons pine nuts, lightly toasted

Sea salt and freshly ground pepper

In a medium saucepan, combine the quinoa and broth and bring to a boil. Reduce heat, cover, and lightly simmer for 15 minutes or until liquid is nearly absorbed and the quinoa is tender. Add sundried tomatoes, and allow them to steam with quinoa, covered, for 5 minutes. Meanwhile, in a medium skillet, heat the oil over medium-high  heat. Add the onions and cook, stirring occasionally, until the onions soften and become translucent, about 4 minutes. Add garlic and saute' until fragrant but not brown. Fluff the steamed quinoa and tomatoes with a fork, add the onion/garlic mixture, pine nuts, and herbs. Season with salt and and serve as a side dish or stuffing. Makes about 3 1/2 cups

Susan JohnsonComment