About this recipe:Quinoa is a nutty seed native to South America. It can be found in most health shops. For an even more flavorful pilaf, use vegetable stock in place of the water.
1 tablespoon olive oil
1/2 onion, chopped
1 stalk celery, chopped
2 carrots, diced
75g (3 oz) quinoa
225ml (8 fl oz) hot water
1 bay leaf
1 tablespoon lemon zest
1 tablespoon lemon juice
75g (3 oz) frozen garden peas, thawed
salt and freshly ground black pepper to taste
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Method Prep:30min › Cook:20min › Ready in:50min
Pour oil into a medium saucepan, and place over medium heat. Add onion, celery and carrots; cook and stir for 10 minutes, or until vegetables are tender.
Using a sieve, rinse quinoa under cold water. Drain well. Stir into the vegetables; cook and stir for 1 minute. Add water, bay leaf and lemon rind and juice; bring to the boil. Cover, and reduce heat to medium low. Simmer for 15 to 20 minutes, or until liquid is absorbed and quinoa is tender.
Discard bay leaf. Stir in peas, and season to taste with salt and pepper. Serve.
This recipe was very very good. I recommend lots of onions, carrots, celery and peas. Use a large dice for the onions, carrots, and celery. I used chicken stock instead of water and it was absolutely delicious. It was extremely quick and easy as well. This recipe is great for you and it tastes good too!!! - 24 Jul 2008
Used different ingredients.
Substitued veg. stock for the water - used soybeans instead of peas, green pepper instead of celery. Came out pretty tasty. Definitly packed with protein due to quinoa and edamame! - 24 Jul 2008