Recipe
Salad
Quinoa-Vegetable Pilaf
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. Hy-Vee Select olive oil | ||
| 1 small onion, diced | ||
| 1 red or orange bell pepper, finely diced | ||
| 2 green onions, thinly sliced | ||
| 1 clove garlic, minced | ||
| 1 c. quinoa, rinsed well | ||
| 1 tsp. dried oregano | ||
| Salt and pepper, to taste | ||
| 2 ¾ c. low-sodium chicken broth | ||
| ¼ c. pine nuts, toasted | ||
| 3 tbsp. chopped fresh parsley |
Directions
- Heat oil in a saucepan over medium heat. Add onion, bell pepper, green onions and garlic; cook and stir just until soft.
- Add quinoa, oregano, and salt and pepper to taste; sauté 1 minute to toast quinoa. Add broth. Bring to a simmer and cover. Cook 10 minutes or until liquid is absorbed.
- Add pine nuts and parsley and serve.
Nutrition facts
Servings
170 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 0mg
- Sodium: 210mg
- Total Carbohydrates: 18g
- Protein: 5g
Recipe Source:
Try-Foods International.