- 1 medium onion, chopped
- 1 medium carrot, finely chopped
- 1 teaspoon olive oil
- 1 garlic clove, minced
- 1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
- 1/4 cup water
- 1/4 teaspoon salt
- 1 cup quinoa, rinsed
- In a small nonstick saucepan coated with cooking spray, cook onion and carrot in oil for 2-3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Stir in the broth, water and salt; bring to a boil.
- Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat. Fluff with a fork. Yield: 4 servings.
Reviews for Quinoa Pilaf
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"Super bland--was disappointed. I agree with some of the other reviewers--it definitely is in need of something more. Kinda annoyed now that I see there are green onions in the picture, but the recipe never called for any, so I didn't make it that way. Maybe that would have given it more flavor."
"Good Day! Am *new* to Quinoa vs. starchy *stuff*, Truly hoping to acquaint **new TOH Friends* in this manner, J."
"I used two small-medium size carrots (we like carrots!). It can easily be adapted with other veggies. It was very easy and yummy - thanks for sharing!"
"I make this frequently when I want to change up the side dish habit away from potatoes or rice. I've also diced up broccoli and zucchini to add in. I also replaced the 1/4 cup of water with a 1/4 of white wine or chicken broth."
"I love quinoa! It is so versatile and healthy. You can add anything to it. I have added every vegetable in my fridge to it, mixed it with vegetable, chicken and beef broth. It's great as a side or as a main course, with or without meat."