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!
Amy currently works in our deli 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 dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
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!
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- Heart Healthy
- Side Dish