Quinoa Pilaf

  • Prep Time: 5 mins
  • Total Time: 30 mins
  • Serves: 3-4,Yield: 2.5cups

    • About This Recipe

    “Considered the Mother Grain by the Ancient Incas, Quinoa is high in protein(16%) and is gluten free. This recipe was originaly from Sunset.”

    Ingredients

  • 1/3 cupfirmly packed chopped bacon
  • salad oil(optional)
  • 1cupsliced mushrooms
  • 1/3 cupfinely chopped onion
  • 1cupregular strength beef broth
  • 1/2 cuptoasted quinoa
  • 1/3 cupshredded carrot
  • 1/3 cupfinely chopped green pepper

    • Directions

  • In a 12 inch fry pan over medium highheat cook bacon, stirring occasionally, until crisp around edges, around 8 minutes.
  • With a slotted spoon lift bacon pieces from pan and set aside.
  • Spoon off and discard all but 3 T.
  • of the fat-or drain it all and use vegetable oil.
  • Add mushrooms and onion to pan and cook, stirring occasionally, until liquid cooks away and mushrooms are golden.
  • Add broth, quinoa, carrots, and green pepper; Bring to a boil over high heat.
  • Cover and simmer until liquid is absorbed, about 15 minutes.
  • Take off heat, remove lid and let stand 2 minutes.
  • Stir with a fork to separate grains.
  • Spoon onto serving dish and sprinkle with cooked bacon.

    • Reviews

  • “I made a couple of changes based on personal preference.First off the bacon was reduced to 2 slices and the vegetables were sauteed then added to the quinoa after it had cooked in chicken broth.This was delicious and went very well with grilled pork chops.”

  • “My first attempt at quinoa.It was delicious and really easy to make.Substituted celery for the green pepper and it was exellent.”

  • “I couldn’t wait to make this recipe. Even though we don’t eat pork or bacon I decided to substitute with vegetarian fresh bacon. The taste is pretty close and we can save the calories and the fat. I used vegetable broth instead of beef.Because I changed the foundation of the taste I don’t think it would be fair to rate it low. The rest of the ingredients blended nicely and we love quinoa.Thank you”

  • “Wow!! I was skeptical of this one right up until the first bite. I don’t like mushrooms as a rule and I’d never tried quinoa, but I had decided to let zaar help me broaden my culinary horizons so I trusted it (I even brought the salt and pepper to the table thinking I’d need it but I certainly did not!!) This will become part of my regular recipes. Thanks Di for posting it.”

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