Quinoa Pilaf

Quinoa (keen-wah) is a super grain which has the highest source of protein in the vegetable kingdom.  It is gluten-free and has a low glycemic index, and provides all the essential amino acids.  It has become more readily available in the local grocery store, where you can buy it in the bulk section.  I have recently found that major box stores are also starting to sell this healthy product.

I treat quinoa like rice, as it has the same 1:2 ratios.  So, 1 cup of quinoa in 2 cups of water or broth.  Once the water is absorbed, quinoa fluffs up into these gorgeous little balls of nutrients.  Soft on the outside, and a slight, nutty crunch when you bite into it.  You can add any vegetable or herb to it, along with meat if you like.  I have even cooked it in lemon juice and water in the mornings, adding cinnamon and apples for a delicious, healthy breakfast.  This pilaf is an excellent side dish to take to a potluck or BBQ, and the flavors blend overnight to create a delicious and healthy lunch.

Quinoa Pilaf

Serves 6

1 c quinoa
2 c water (or chicken or vegetable stock)
1 lemon, cut up
1 cucumber
1/2 pint cherry or grape tomatoes
1 cup parsley, chopped
1 red (or orange or yellow) pepper, chopped into bite-sized pieces
10 black kalamata olives, pitted
1/3 c feta cheese

In saucepan, add quinoa to water or stock and add the cut up lemon.  Bring to a boil, reduce heat and simmer covered 15-20 min, until the liquid is absorbed.  Stir or fluff with a fork and remove the lemon slices.

Meanwhile, cut up cucumber, tomatoes, parsley, red pepper and black olives into bite sized pieces.  Stir into the cooked quinoa.  Sprinkle with feta cheese and parsley. 

Nutrients per Serving (per one serving of recipe)

Calories (kcal)	204.2
Fat (g)	5.8
Protein (g)	8.6
Carbohydrate (g)	32.5
Sugar (g)	4.4
Fibre (g)	5.4