Quinoa Broccoli Pilaf--Wichita Eagle

Quinoa Broccoli Pilaf--Wichita Eagle

1 cup quinoa

2 teaspoons olive oil

1/2medium onion, chopped

3 cloves garlic, minced

1 cup vegetable stock

1 1/4 cups water

1/3cup chopped dry-pack sun-dried tomatoes

2 tablespoons lemon juice

1 teaspoon dried basil leaves

1/4teaspoon salt

1/4teaspoon pepper

2 cups chopped broccoli florets, or frozen chopped broccoli, partially thawed and drained

2 tablespoons minced fresh parsley

2 tablespoons freshly grated Parmesan cheese

2 tablespoons sliced or slivered almonds, toasted


Place quinoa in a fine mesh sieve and rinse well; set aside to drain. Heat olive oil in a 3-quart saucepan over medium-high heat. Add onion and garlic and cook, stirring frequently, until onion is tender.


Stir in stock, water, sun-dried tomatoes, lemon juice, basil, salt and pepper. Cover and heat to a boil.


Stir in quinoa. Cover, reduce heat to low and simmer 10 to 15 minutes, or until thickened and most of the water is absorbed.


Increase heat to medium. Stir in broccoli. Cover and cook 5 to 7 minutes or until broccoli is crisp-tender, stirring occasionally. Spoon into serving bowl. Garnish with parsley, Parmesan and almonds. Makes 8 servings.