Roasted Spring Vegetables and Quinoa Pilaf


Roasted Spring Vegetables and Quinoa Pilaf

This pilaf is so pretty! I love it when dishes are full of color from different vegetables.

The original recipe I used called for golden beets, probably because the red beets bleed too much. But, either way, I think the dish still comes out beautiful.

I had never cooked quinoa before, but I have been hearing from all my health conscious friends how much better it is for you than rice or other types of grain.

The texture is a little bit tougher than rice, maybe even a little bit crunchy and the taste is a little nutty.

Recipe:

Spring Vegetable and Quinoa Pilaf

4 servings

Ingredients

  • 1 3/4 cups low-salt chicken broth
  • 1/2 teaspoon coarse sea salt plus additional for seasoning
  • 1 cup quinoa, rinsed and drained 3 times
  • 6 baby golden beets, peeled, cut into 1/3-inch cubes
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 cup 1/2-inch pieces orange bell peppers
  • 1 cup 1/2-inch pieces red bell peppers
  • 1/2 pound asparagus, trimmed, cut on diagonal into 3/4-inch pieces
  • 1 cup 1/2-inch pieces trimmed baby zucchini (about 6 ounces)
  • Freshly ground black pepper
  • 4 green onions, thinly sliced
  • 1 tablespoon chopped fresh Italian parsley

Directions

  • Bring broth and 1/2 teaspoon sea salt to boil in medium saucepan; add quinoa. Cover, reduce heat to low, and simmer until quinoa is tender and broth is absorbed, about 15 minutes. Remove from heat; fluff with fork. Cover and reserve.
  • Meanwhile, bring 1 1/4 cups water to boil in large nonstick skillet over medium heat. Add beets. Cover and cook until beets are tender, about 8 minutes. Uncover; cook until any water in skillet evaporates. Increase heat to medium-high. Add olive oil and garlic; sauté 30 seconds. Add all bell peppers, asparagus, and zucchini. Sprinkle with sea salt and black pepper. Sauté until just tender, about 8 minutes. Add cooked quinoa, green onions, and parsley to vegetables in skillet; toss to combine. Season with sea salt and pepper.

Read More http://www.bonappetit.com/recipes/2010/05/spring_vegetable_and_quinoa_pilaf#ixzz17lmGLHhU

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