Vegetable Quinoa Pilaf from Simple Suppers by the Moosewood Collective


1 1/2 cups raw quinoa
2 1/4 cups vegetable broth
1 t dried thyme
1 onion, diced
2 garlic cloves, minced or pressed
1 T olive oil
2 carrots, peeled and diced
1 bell pepper, diced
1 cup green peas
1 tomato diced, or a handful of cherry tomatoes, halved
1/2 t salt
1/4 t pepper

grated Parmesan cheese (optional)


In a covered saucepan on high heat, bring the quinoa, broth and thyme to a boil. Reduce the heat to low and simmer covered until luqid is absorbed, 15-20 minutes.

Meanwhile, saute the garlic and onions in the oil in a skillet over medium heat until soft. Add the carrots, cover and saute an additional minute, stirring occasionally. Add the bell peppers and peas and saute until hot, about 2-3 minutes. Stir in the tomato, salt and pepper and remove from heat.

When the quinoa and vegetables are done, combine them, or spoon a bed of quinoa on a plate and top with vegetables. Then top with cheese if desired (unless you are doing Vegan Vednesday!).

Fun with leftovers: To jazz up the next day’s pilaf, I added soy sauce after reheating and it was delicious too!