Quinoa is a unique grain with the closest description perhaps being a combination of rice and cous cous. It's light and fluffy when cooked and soaks up the flavor of whatever you're blending into it. I found it in the rice section of my grocery store. After my first try, I contacted Nature's Earthly Choice and they were kind enough to send some samples for me to try and blog about. So, I'm finally getting around to it and I look forward to trying the other products they sent.
So, back to the pilaf.
1 tbsp vegetable oil (I used extra virgin olive oil)
1/2 cup chopped onion
2 carrots, chopped (I julienned a few baby carrots and then cut then smaller)
1 cup quinoa
2 cups vegetable broth (I used chicken broth)
2/3 cup chopped walnuts (I omitted these - not a lot of nut fans in my house and I didn't have any on hand)
1/4 cup chopped fresh parsley
Heat oil in pan and add onion. Cook for 5 minutes or until translucent. Add carrot and cook three minutes more. Stir in quinoa and broth, bringing to a boil. Reduce to simmer and cook 15 to 20 minutes or until quinoa is tender and fluffy. In a bowl, toss quinoa with walnuts and parsley. Serve hot or at room temperature.
* I did receive complimentary product for the purpose of a review. Opinions are my own.