Quinoa Pilaf With Carrot And Zucchini |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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quick and oh so healthy quinoa brought together with fresh vegetables Ingredients:
* 1 tablespoon extra-virgin olive oil |
* 1 medium onion, finely chopped |
* 1/2 teaspoon ground turmeric *optional |
* 1/2 teaspoon pure chile powder or smoked paprika |
* 1 carrot, cut into 1/4-inch dice |
* 1 zucchini, cut into 1/2-inch dice |
* 1 tomato, cut into 1/2-inch dice |
* salt |
* 1 cup quinoa, rinsed and drained several times |
* 1/2 cup water (or chicken stock, if not vegan) |
* 1 bay leaf |
* 1/4 cup chopped mint |
* 1/4 cup chopped flat-leaf parsley |
* freshly ground pepper |
Directions:
1. Heat the olive oil in a medium saucepan. Add the onion and cook over moderate heat, stirring, until softened, about 2 minutes. Stir in the turmeric and chile powder, then add the carrot, zucchini, tomato and 1 teaspoon of salt and cook, stirring, for 1 minute. Add the quinoa, stock and bay leaf and bring to a simmer. Reduce the heat to low, cover and cook until the quinoa is al dente, about 12 minutes. Discard the bay leaf. Fold in the mint and parsley, season with salt and pepper and serve.
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