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1-1/2 cups raw quinoa
Bring water to a boil in a large, heavy saucepan. Rinse the quinoa well in a fine sieve. Stir quinoa into the boiling water along with the scallions and seasoning blend. Cover and cook at a gentle but steady simmer until all the water has been absorbed, about 15 minutes.
Stir in the peas and butter, then season to taste with salt.
Transfer the pilaf to a serving bowl and scatter the almonds over the top. Serve.
Poster's Notes:
Posted by Shayla Goldstein
Nutritional Info Per Serving: 322 calories; 12g total fat; 13g carb; 13mg cholesterol; 8mg sodium; 11g protein.
3 cups of water
3 to 4 scallions, white and green parts, thinly sliced
2 tsp. salt-free herb and spice seasoning blend
1-1/2 cups frozen green peas, thawed (or fresh, lightly cooked)
2 tbsp. butter or margarine
Salt to taste
1/3 cup slivered or sliced almonds, toasted if desired
I tried this with toasted pine nuts instead. Also, I added a lightly cooked diced carrot to add a lovely colour and crunch to this.
Exchanges: 1 bread/starch; 2 fat.