Quinoa Pilaf with Peas

If you are looking for a healthy hearty side dish to serve with protein, quinoa is always a good option.  It is wonderful for soaking up sauces from vegetable dishes or gravies and in place of rice.  The recipe I am sharing with you today is simple, easy, and delicious and it is perfect underneath a curry or served with some grilled tempeh and veggies or just as a side dish.  It is made in a similar fashion to rice pilaf, but healthier.  It tastes just as good, it is lower glycemic, and a good source of protein. I added in peas, since they are just about to come into season soon!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

Twitter Facebook

Servings: 4-6 | Prep Time: 5 minutes | Cook Time: 20 minutes | Ready in: 20 minutes

Ingredients

• 1 Tbsp extra virgin olive oil
• 1/4 cup chopped yellow or white onion
• 1 cup quinoa, rinsed and drained
• 1 1/2 cups filtered water (or veggie broth)
• 2 Tbsp white wine
• 1/4 tsp sea salt or to taste
• 1 cup fresh or frozen shelled peas

Instructions

In a stockpot, heat the oil, and add the onions. Cook for 5 minutes until starting to turn translucent, then add the quinoa, water, white wine, and sea salt and bring to a boil. Lower to a simmer, and cook, covered on low heat for about 10-15 minutes until the water is absorbed and the quinoa is fluffy. Add the peas, and stir until they are heated through, and serve!