Mediterranean Quinoa Pilaf
Makes about 3 1/2 cups (recipe courtesy of Nature's Earthly Choice Quinoa)
2 cups low sodium Veg stock/broth
1 cup quinoa
1 1/2 Tbsp olive oil
1/3 cup diced sun-dried tomatoes
1/2 large onion, chopped
1/2 cup mushrooms, rough chopped
2 cups baby spinach, rough chopped
1 clove garlic, minced
1/3 chopped fresh parsley or basil, or both (optional) - I did not have these so I didn't add them in
2 Tbsp pine nuts, lightly toasted
Salt and Pepper, to taste
1. In a medium sauce pan, combine the quinoa and broth/stock and bring to boil. Reduce heat, cover and lightly simmer for 15 minutes or until liquid is nearly absorbed and the quinoa is tender. Add sun-dried tomatoes to pot, return cover and allow them to steam with quinoa for 5 minutes.
2. Meanwhile, in a saute pan, heat the oil over medium-high heat. Add the onions, garlic, and mushrooms and cook stirring occasionally until soft, about 5 minutes. Then add the spinach and cook until wilted, about 3-4 minutes.
3. Fluff the steamed quinoa and tomatoes with a fork; add the veg mixture, pine nuts and herbs. Season with salt and pepper to taste.
Serve with side of grilled veggies and grilled protein.
Grilled Veggies and Haloumi Cheese
Very simple and easy...
I chopped red, orange, and yellow peppers in large chunks, as well as a large onion. I added a container of sliced baby bella mushrooms. Add olive oil, salt and pepper. Add to grill and cook for about 5-7 minutes. Add Haloumi cheese to grill, cook 2-3 minutes each side. Remove from grill and serve with Quinoa Pilaf. Delish...