Quinoa Pilaf

Quinoa Pilaf

One of the dishes I made recently in grains class was quinoa pilaf. Quinoa is a grain, native to South America, that is full of flavor, fiber and protein. I first learned about quinoa at least 20 years ago. Back then it was nearly impossible to find. Today, it is found in many grocery stores. While quinoa is traditionally grown in mountainous regions, there is a variety that can be grown at lower elevations. We once grew it at a school garden in Cleveland Heights. It is a pretty plant and has sprays of tiny flowers in pink and light purple. Like any grain, the seeds are harvested after the flowers die. The remnants of the flower petals have a slightly soapy taste so you have to rinse the quinoa seeds off before cooking. Check the label when you buy it. Many brands are now pre-rinsed, saving you that step. I like it because besides being tasty, it also cooks quickly.

Quinoa Pilaf

3 cups water, chicken or vegetable broth
2 c. quinoa
1 T. oil
Salt and pepper to taste
¼ c. sliced green onions
2 T. fresh chopped parsley

Bring water or broth to a boil. Rinse quinoa thoroughly in a fine sieve. Heat skillet over medium heat and add quinoa, heating until quinoa starts to crackle, 5-10 minutes. Add oil and stir to coat grains. Add hot water or broth and turn down to simmer. Cook, covered, until liquid is absorbed, about 20 minutes. Stir in green onions and season to taste. Serves 4-6.