Quinoa Vegetable Pilaf
Sautéed zucchini and red pepper tossed in tender quinoa. A light, complete meal or all-in-one side dish any night of the week.
Servings: 6
Calories: 186kcal
Ingredients
- 1 cup quinoa , rinsed and drained
- 1 tablespoon butter
- 1 1/3 cups water
- 2 tablespoons extra virgin olive oil , plus more for onions and zucchini
- 3 stalks green onion , sliced 1/8" thick
- 3 cups chopped zucchini , cut 1/2" thick
- 1 large red or yellow bell pepper , diced (or half of both)
- 3 cloves garlic , minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Sea salt and freshly ground pepper
Instructions
- Place quinoa, butter, and water in a sauce pan and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes until the quinoa absorbs all the water in the pan. Remove from heat and keep covered until ready to use.
- Heat oil in a large skillet over medium heat; add onion, zucchini, and bell pepper and cook until softened and moisture is released, about 5 minutes.Stir in the garlic and herbs and cook 2 more minutes. Taste and season with salt and pepper.
- Once the vegetables are done, toss with quinoa in a large bowl to combine.
Notes
Recipe TIPS & Variations:
- Naturally coated with saponins, it is important to rinse quinoa before cooking to remove any bitterness. Though some are sold pre-washed and the package will indicate that, it is a good idea to rinse prior to cooking to remove any remaining residue.
- Substitute fresh ginger for the garlic
- Substitute shallots or red onion for the green onoins
- Substitute any favorite vegetables, beans, or aromatics for the zucchini and red pepper
- Serve hot or cold as a salad.
Nutrition
Calories: 186kcal | Carbohydrates: 23g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 28mg | Potassium: 405mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1108IU | Vitamin C: 48mg | Calcium: 39mg | Iron: 2mg