Quinoa is an ancient grain from South America with loads of great health giving benefits. It's a high protein seed that's also gluten-free and easy to digest. It's easy to see why quinoa is a favorite of The Flavor Chef!
Below you'll find our recipe for quinoa pilaf. We've adjusted to the standard quinoa to liquid ratio to ensure fluffiness. Of course, our liquid of choice is our Organic Chicken Bone Broth as it boosts the nutritional value, further aids in digestion, and kicks the flavor up several notches! This dish can be served immediately after cooking or cooled to make into a grain salad. Or, get the best of both worlds by eating it hot first and then use the leftovers to make a great spring time salad.
This weekend, visit us at BoneBroth.com and get $1 off each item in your cart with coupon code QUINOAPILAF. This coupon is only good from Friday, April 20, 2018 at 3:00pm PST until Sunday, April 22, 2018 at 11:59pm PST...no exceptions!
Love is The Ultimate Spice!
|1 cup quinoa grains (red, white, or combo)||½ - ¾ cup minced onion|
|¼ cup celery, finely diced||¼ cup carrots, diced|
|1 tsp garlic, minced||1½ cup The Flavor Chef Organic Chicken Bone Broth|
|½ tsp sea salt||3 tbsp parsely, minced|
|¼ tsp black pepper||fresh snap peas or frozen peas|
|2 tbsp olive oil|
In a medium skillet, heat olive oil. Add onions, celery, carrots, and garlic, and sauté for about five minutes. Season with a pinch of sea salt.
Add quinoa and stir for a minute to coat with oil. Add The Flavor Chef Organic Chicken Bone Broth, cover and bring to a boil. Reduce heat and simmer approximately 20-25 minutes until all liquid has evaporated and quinoa has slightly "puffed." Remove from heat and add the remaining ingredients. Cover to steam the snap peas and serve soon after.
FOR THE SALAD:
If you made extra or have leftovers, you can add a variety of ingredients to make a delicious salad. We recommend any combination of fresh diced vegetables (such as cucumbers, bell peppers, and radishes), fresh herbs (such as minced mint or cilantro), the juice from a fresh squeezed Valencia orange, extra virgin olive oil, and white balsamic vinegar. To make, simply blend all your ingredients with the quinoa and allow the salad to marinate for about 30 minutes to allow the oil and vinegar to absorb into the grains. You can serve with mixed greens if you so desire.