SF Recipe #4 - Quinoa Pilaf

Since Sean is allergic to the majority of starches used in American cooking (wheat, barley, and other "glutenous" grains, as well as corn), I try to get creative in filling him up with things that have more protein than rice.  While we can use all sorts of potatoes, he isn't a huge fan of sweet potatoes and yams.  Also, at some point, one gets a little bored with just those two options - potatoes or rice, rice or potatoes...

And then there's the fact that rice has arsenic in it.  Folks who can eat gluten and/or corn will most likely ingest a small enough amount of the carcinogen that their bodies' can process it without harm.  Folks like Sean, on the other hand, who eat rice-based bread, pasta, cereal, etc. are at risk of problems.  But that is another discussion for another time.

That said, quinoa is a great alternative.  It's totally different in texture and flavor, it tastes quite good when done right, and it's totally Sean-Friendly.  Hooray!

Here is my go-to quinoa recipe, especially when using cheaper brands.  More expensive quinoa is tasty enough to eat with just a little butter, salt, and pepper.  This recipe dresses up either kind to make it super yummy.

One thing to note: I have yet to find a packaged, pre-cooked quinoa that doesn't taste gross.   Quinoa cooks up really fast, so... yeah, just don't go there.

Quinoa Pilaf
adapted from recipe on box of Ancient Harvest quinoa - one of the good ones, by the way! :)

serves 4

4 c. cooked quinoa
1 c. carrots, chopped
3/4 c. green onion, chopped
1 c. bell pepper, chopped
4-6 mushrooms, chopped
2 cloves of garlic, minced
1/2 t. oregano
1/4 t. basil
1/4 t. rosemary
1/2 t. champagne vinegar (optional)

Saute vegetables in butter or frying oil until crisp.  Stir in herbs.  Add quinoa and vinegar.  Salt and pepper to taste.  Enjoy!

Variation for extra flavor: When cooking quinoa, use broth (chicken, vegetable, or mushroom) in place of water.