Quinoa Pilaf

Have you heard about Quinoa?  It's a protein rich seed from the plant chenopodium quinoa, which is native to Peru.  The Incas considered it a sacred grain and labeled it the mother of all grains. 

This is the brand I purchased.  I heard about it on Dr. Oz's show.  I thought it might be an good alternative to rice or potato in my weight loss battle.  I came across a recipe for Quinoa Pilaf that is really good!  I make the quinoa in my rice cooker, turns out perfect!

Basic Quinoa:

2 cups water
1 cup quinoa

Place quinoa and water in a 1 1/2 quart saucepan and bring to a boil.  Reduce to simmer, cover and cook until all the water is absorbed. (about 15 min.)

In Rice Cooker:

Treat quinoa like rice.  Two parts water to one part quinoa.  Stir while cooking, it's okay!  When the cooker shuts off it's done.

You can tell when quinoa is done because it turns transparent and the spiral germ has separated.

QUINOA PILAF

1/2 cup carrot, diced
1/2 cup green onion, diced
1/4 cup celery, diced
1/4 cup green pepper, diced
1/4 cup sweet red pepper, diced
6 cups quinoa, cooked
1/4 cup olive oil
2 cloves garlic, minced
1 cup almonds, sliced
1/4 tsp oregano
salt to taste

Saute chopped vegetables in olive oil until clear, yet crisp; stir in oregano.  Add to cooked hot quinoa, mix well.  Add salt to taste.  Dry roast almonds in heavy skillet until lightly golden.  Add almonds to quinoa and stir.  Can be served as a side dish.