Quinoa is a delicious, super-nutritious food that suffers from a bit of an identity crisis. Neither a pasta nor a grain, it is actually the seed of the goosefoot plant that is related to beets, spinach and Swiss chard. Native to areas around the Andes Mountains, including Chile, Bolivia and Peru, quinoa was first eaten by the Incas some 5,000 years ago. Instead of serving regular rice pilaf as an accompaniment to chicken or fish, try this tasty version using quinoa. Prepare as directed below or experiment with different vegetables, depending on personal taste.
Makes 4-6 servings
2 c. low sodium chicken broth
1 c. quinoa
1 tbsp. olive oil
1/2 c. yellow onion, chopped
1/2 c. carrot, peeled and chopped into 1/4-inch cubes
2 tbsp. shelled pistachios, coarsely chopped
2 tbsp. chopped Italian parsley
Salt and pepper
In a large saucepan, combine broth and quinoa. Bring to a boil, reduce heat, cover and simmer for 15 minutes or until all liquid has been absorbed. Heat a 10-inch skillet over medium. Once hot, add oil. Add onion and carrots; season with salt and pepper to taste. Sauté until onion is translucent and carrots are softened, about 4-5 minutes. Add vegetables to quinoa in saucepan. Stir in pistachios and parsley; adjust seasonings as needed, fluff with a fork and serve.