Quinoa Pilaf
This delicious dish, provides a complete protein, a varied complement of vegetables, and all your essential fatty acids in one shot. The carrot juice adds both color and a wonderful sweetness, but feel free to substitute with vegetable broth, if you prefer. Either way, this is a crowd pleaser.
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This delicious dish, provides a complete protein, a varied complement of vegetables, and all your essential fatty acids in one shot. The carrot juice adds both color and a wonderful sweetness, but feel free to substitute with vegetable broth, if you prefer. Either way, this is a crowd pleaser.
Ingredients
2 Tbs. extra virgin olive oil
1 large onion, diced
4 stalks celery, diced
1 Tbs. minced garlic
1 green pepper, diced
1 yellow pepper, diced
1 red pepper, diced
2 bunches scallions, sliced
2 zucchini, diced
2 carrots, grated
1 cup quinoa, well washed and drained
2 cups carrot juice
1 tsp. sea salt
¼ tsp. freshly ground black pepper
½ cup Udo's Oil
¼ cup chopped parsley
Preparation
- Heat the olive oil in a large, heavy pot and add the onion, celery, and garlic, stirring constantly. As soon as the mixture heats up, add the peppers and continue stirring. When mixture has heated through (but is not sizzling), add half the scallions, the remaining vegetables, and quinoa. Stir well and then add the carrot juice, salt, and pepper. Bring to a simmer, adjust heat to medium, cover, and cook about 15 minutes, or until the juice has been absorbed and quinoa is tender. Remove from the heat, stir in the remaining scallions, and Udo’s Oil.
- Serve at once, generously garnished with chopped parsley.