This simple quinoa pilaf is a lovely partner for countless main courses, and it can act as a vegan main course in its own right, too: Just use vegetable broth and add some sautéed tempeh. Toasting the quinoa and cooking
it in broth or stock lends it a fuller, richer flavour, so don’t be tempted to skip that step! Finish the pilaf with a handful of fresh herbs, if you like. I’m partial to thyme, but feel free to toss in your favourites along with the
parsley just before serving.
YIELD: 4 SERVINGS
LOW FODMAP QUINOA PILAF WITH CARROTS AND HERBS Ingredients
- 1 TABLESPOON (15 ML) OLIVE OIL
- 1 CLOVE OF GARLIC, PEELED AND SMASHED, BUT KEPT WHOLE
- 1 CUP (173 G) QUINOA, RINSED
- 1½ CUPS (355 ML) CHICKEN BROTH, CHICKEN STOCK, OR VEGETABLE BROTH
- ½ CUP (55 G) SHREDDED CARROTS
- ½ TEASPOON DRIED THYME
- ½ TEASPOON KOSHER SALT
- ¼ TEASPOON FRESHLY GROUND BLACK PEPPER
- 4 SCALLIONS (GREEN PARTS ONLY), SLICED
- ¼ CUP (15 G) CHOPPED FRESH ITALIAN PARSLEY
LOW FODMAP QUINOA PILAF WITH CARROTS AND HERBS Steps
- Heat the olive oil in a large saucepan over medium heat.
- Add the garlic and cook until softened, about 1 to 2 minutes.
- Remove and discard the garlic.
- Add the quinoa to the oil and sauté until lightly browned about 5 minutes.
- Add the broth or stock, shredded carrots, thyme, kosher salt, and black pepper.
- Bring the mixture to a boil and then reduce the heat to low.
- Cover and simmer for 15 to 20 minutes until most of the water is absorbed.
- Keeping the pan covered, remove it from the heat and let it steam for 5 to 10 minutes.
- Stir in the sliced scallions and chopped fresh parsley and serve.