Quinoa Pilaf Recipe

My friend Pamela gave me this recipe for the quinoa that we received in the share this week.  It includes roasted bell peppers that you could make on the grill or on broil in the oven.  I may also include some roasted green chile.  Enjoy.

Amy Hetager, CSA Blogger

Toasted Quinoa Pilaf

Adapted by Pamela from The Sonoma Diet Cookbook

PREP: 20 minutes

COOK: 20 minutes

MAKES: 12 servings


2 tablespoons finely chopped Mesa Top Farm onion
6 cloves garlic, minced (1 tablespoon minced)
1 tablespoon extra-virgin olive oil
2 cups quinoa, rinsed 3 times and well drained (Steve’s recommendation)
3 cups reduced-sodium chicken broth or vegetable broth for vegan
1 1/2 teaspoons chopped fresh thyme
1 bay leaf
1 cup roasted red bell peppers, peeled & diced
Kosher or sea salt
Freshly ground black pepper


1. In a large saucepan cook onions and garlic in hot oil over medium heat until tender, about 3 minutes. Carefully stir in quinoa. Cook and stir about 5 minutes or until quinoa is golden brown. Slowly stir in broth to avoid splatter, add thyme, and bay leaf. Bring to boil; reduce heat. Cover and simmer about 20 minutes or until quinoa is tender and fluffy and liquid is absorbed.

2. Discard bay leaf. Gently stir in diced roasted peppers. Season to taste with kosher salt and black pepper.

Nutrition Facts per serving:
25 Cal.
3 g total fat (0 g sat. fat)
0 mg cholesterol
169 mg sodium
2 g fibers
4 g protein


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