Quick-cooking quinoa and your choice of veggies makes a terrific and healthy pilaf.
Yield: 4-6 servings
Time: 30 minutes
Tools
- saucepan
- wooden spoon
Ingredients
- 1 batch quinoa risotto or boiled quinoa
- 1 c vegetables, such as
- bell peppers (shown)
- carrots
- cauliflower
- celery
- corn
- onions (shown)
- peas (shown)
- zucchini
Directions
Cook the quinoa according to one of the above methods.
Stir in the vegetables according to the timing explained below.
Serve hot.
Notes
Canned veggies like corn and peas can be drained and added directly to the cooked quinoa.
Frozen vegetables should be thawed and added about 5 minutes before the quinoa is done cooking.
Fresh veggies should be chopped and cooked (sautéed, roasted, steamed – whatever you like) before being added to the quinoa.
Help
Abbreviations | Conversions | Cooking tips
Quinoa risotto with peas, red peppers, and onions
