Easy Quinoa Pilaf
Ingredients
The base
-
1 ½
cups
uncooked quinoa
-
3
cups
chicken or vegetable stock
-
2
Tablespoons
olive oil
The vegetables
-
1
teaspoon
minced garlic
-
½
cup
chopped yellow onion
-
½
cup
thinly sliced carrots
-
½
cup
thinly sliced celery
-
⅓
cup
fresh cranberries
The seasonings
-
1
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
-
3
sprigs
fresh thyme (optional)
Mix-ins
-
⅓ to ½
cup
toasted nuts or seeds (optional)
-
to taste
crumbled feta (optional)
Instructions
- Place quinoa and stock in a slow cooker.
- Heat olive oil in a skillet and sauté garlic and onion until fragrant.
- Transfer the sautéed mixture to the slow cooker, adding celery, carrots, cranberries, and spices.
- Cook on HIGH for 2 to 2 ½ hours or on LOW for 3 ½ to 5 hours, stirring halfway through.
- If quinoa is dry, add more broth in the last hour of cooking.
- Fluff the pilaf with a fork and mix in any optional ingredients.
- Season to taste and serve.
Nutrition Facts (estimated)
Servings
5-6
Calories
257
Total fat
11.5g
Total carbohydrates
33g
Total protein
6.9g
Sodium
498.6mg
Cholesterol
0mg
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