Quinoa is a perfect substitute for rice or barley. This KosherEye signature pilaf recipe is best served hot, but tastes good at room temperature as well.
1 - 1 lb. package quinoa
1/2 cup olive oil, divided
3 teaspoons chicken flavored bouillon powder, parve or meat, divided
1 medium onion, chopped fine
2 lb. mushrooms - chopped fine
2 carrots - diced or shredded
2 stalks celery - chopped fine
4 cloves garlic - chopped fine
Black pepper to taste
Sauté quinoa in 1/4-cup olive oil until aromatic and toasty brown.
Put quinoa in 6 cups of cold water* and add two teaspoons bouillon powder.
Bring to a boil, cover and simmer until soft approximately 20 minutes. Drain well, again.
Sauté vegetables in remainder of olive oil until soft.
Add 1 teaspoon of bouillon powder to mixture. Season with black pepper; stir.
Combine with cooked and drained quinoa and stir until combined.
Put into an oven safe dish and bake at 325 degrees approximately 20 minutes- just until heated through.
Serve hot or at room temperature
Yield: Serves 6-8
*Quinoa can be cooked in chicken or vegetable broth instead of water. If this is done, omit bouillon powder.
Recipes: Side Dishes, Quinoa, Meat or Parve, Kosher, Passover friendly