- 1 tablespoon olive oil
- 1/2 onion, chopped
- 1 stalk celery, chopped
- 2 carrots, diced
- 1/2 cup quinoa
- 1 cup hot water
- 1 bay leaf
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/2 cup frozen green peas, thawed
- salt to taste
- ground black pepper to taste
- Pour oil into a medium saucepan, and place over medium heat. Add onion, celery, and carrots; cook and stir for 10 minutes, or until vegetables are tender.
- Using a strainer, rinse quinoa under cold water. Drain well. Stir into the vegetables; cook and stir for 1 minute. Add water, bay leaf and lemon rind and juice; bring to boil. Cover, and reduce heat to medium low. Simmer for 15 to 20 minutes, or until liquid is absorbed and quinoa is tender.
- Discard bay leaf. Stir in peas, and season to taste with salt and pepper. Serve.
03/17/2017
recipepes.com
Quinoa Pilaf, recipe
PT15M
PT1H
5
455 calories
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