"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Quinoa Pilaf Recipe

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This recipe for Quinoa Pilaf, by , is from Johnson Family Cookbook, Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Reddell
Added: Thursday, February 10, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 lg onion chopped
1/2 c celery chopped
1/2 c carrots chopped
1 T minced garlic
2 tsp ground cumin
1 tsp dried oregano
2 c quinoa, washed & dried
3 c boiling water with 1 tsp salt or 3 c vegetable broth

Directions:
Directions:
Saute onion, celery, carrots & garlic in 1 T olive oil until they carmelize or turn brown. Add cumin, oregano & quinoa. Stir constantly & cook for 3 min allowing spices & quinoa to toast.

Add boiling liquid. Cover & cook on low heat 20 min or until all liquid has been absorbed & the quinoa has bloomed. Do not stir during cooking & make sure the lid is tight to prevent moisture from escaping.

Remove from heat & allow quinoa to set for 5-10 min. Fluff with fork & serve.

Number Of Servings:
Number Of Servings:
8

 

 

 

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