Quinoa Pilaf

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Onions

  Raw

  ½ medium (2-1/2" dia) or 55g

• Red bell pepper

  Sweet, raw

  ¼ medium (approx 2-3/4" long, 2-1/2 dia.) or 30g

• Garlic

  Raw

  1 cloves, minced or 3g

• Pine nuts

  Nuts, dried

  2 tbsp or 17g

• Quinoa

  Uncooked

  1 cup or 170g

• Water

  Plain, clean water

  2 cup or 473g

• Pepper

  Spices, black

  1 dash or 0.1g

• Spearmint

  Fresh

  2 tbsp or 11g

• Basil

  Fresh

  2 tbsp, chopped or 5g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 tbsp chopped or 6g

• Cucumber

  Peeled, raw

  1 small (6-3/8" long) or 158g

• Salt

  Table

  1 tsp or 6g

Directions

1. Mince garlic, roughly chop herbs, and dice all vegetables.
2. Heat half of the olive oil over medium-high heat in a pot. Add the onion, bell pepper, garlic and pine nuts and cook, stirring occasionally until the onions are translucent, but not browned.
3. Add the uncooked quinoa and cook, stirring occasionally for a couple more minutes until quinoa is lightly toasted.
4. Add water and salt. Bring to a boil and reduce the heat to low so that the quinoa and water are simmering while the pot is partially covered (enough to let out some steam). Simmer for 20 minutes, or until the quinoa is tender and the water has been absorbed. Remove from heat and put into a large serving bowl. Fluff up with a fork.
5. Let cool until just slightly warm, add remaining olive oil. Stir in chopped mint, basil, chives, and cucumber. Add salt and pepper to taste. Serve chilled or at room temperature.

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