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Quinoa Pilaf, Easy (M/P, KLP)
Source: Mark Bittman's "How to Cook Everything"
Serves: 4

2 tbsp. peanut or olive oil for Pesach
1/2 cup chopped onion or leek
1 cup quinoa, rinsed in several changes of water
Salt, to taste
Freshly ground black pepper, to taste
1-3/4 cup chicken, beef or vegetable stock, or water, warmed

Place the oil in a medium-to-large, deep skillet and turn heat to medium. A minute later, add the onion and cook, stirring occasionally, until the onion softens, about 5 minutes.

Add the quinoa and cook, stirring, for a good 5 minutes. Season with salt and pepper, then add the liquid all at once.

Cover and cook until the quinoa is quite tender, about 15 minutes. If all the liquid has been absorbed and the quinoa is not tender, add 1/4 cup water and continue to cook until tender. If any liquid remains, remove the lid and raise the heat a bit; cook, stirring, until the liquid evaporates.

Poster's Notes:
Mark Bittman's "How to Cook Everything" has a quinoa pilaf recipe to which you could probably add a little chile, or whatever else you wanted. WARNING: I have never tried this recipe. Actually, I've never eaten Quinoa. I'm not sure if I've ever *seen* quinoa.

Posted by Lawrence Szenes-Strauss

Nutritional Info Per Serving: N/A