I’ve been wanting to try Quinoa for a long time now and I’ve finally gotten around to it. This was my first go with the ancient grain and it was super painless and quite tasty too. Even picky eater Little H downed her portion without too much arm twisting.
Here’s what I did:
First, dice up your veggies. I used 1 small onion, 1 small green pepper and 2 cloves of garlic. You could easily add celery or any aromatic depending on what your main dish is (we had greek marinated chicken with ours.)
Quinoa is slightly nutty on it’s own so I thought some cashews would go well in there and they did. You could use almonds or walnuts or peanuts if you don’t have cashews on hand. I chopped ours up but you could leave them whole if you wanted.
We were out of celery so I used some celery salt, I also used some poultry seasoning since we were having chicken as our main and some black pepper too. About 2tsp each if you’re the measuring type.
Quinoa cooks just like rice with a 2:1 ratio of liquid to grain. I used one cup of quinoa and 2 cups of veggie broth.
First, sweat down your onion, pepper and garlic in a little olive oil until the onion is semi transparent. Then throw in your spice, nuts and quinoa. Stir. Add in two cups of liquid – I used veggie stock but you could use chicken or beef stock to suit your main.
Cover the pot and allow the liquid to come to a simmer. Reduce heat and cook on low for about 15 min or until all the liquid has absorbed.
Our finished side dish! I really quite liked it and so did my family. It was easy to prepare, healthy and I can see it being very versatile. I think I’ll play with it some more and find some other flavor combinations! The grains remained very separate (no mushing together like rice can do) and they had a pleasant ‘pop’ in the mouth. Yummy!
Easy Quinoa Cashew and Pepper Pilaf
2tbsp Olive Oil
1 small onion – chopped
1 small green pepper – chopped
2 or 3 cloves garlic – minced
2tsp celery salt
2tsp poultry seasoning
2tsp black pepper
1/4 cup cashews – chopped
1 cup Quinoa
2 cups veggie broth
Heat oil in medium size pot. Add onion, peppers and garlic and cook until the onion has softened. Add nuts, herbs and uncooked quinoa to the pot and stir until the grain is coated with oil and the ingredients are mixed. Add broth and bring to a simmer over med heat. Reduce heat to low, cover and cook for 15 min. Fluff with fork and let stand covered until ready to serve.