Quinoa Pilaf

Course : Vegetables
Serves: 4
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1 cup quinoa -- *
2 cups chicken broth
1 tablespoon bettys butter
1 large onion -- chopped
2 cloves garlic chopped
1/2 teaspoon lemon zest -- grated
1/2 tablespoon dried leaf thyme
2 tablespoons flat-leaf parsley
1 teaspoon salt and pepper to taste

Preparation / Directions:

*Pronounced Keen-wa, quinoa is a mild-flavored grain that was eaten by the Incas. It is now grown in Colorado and New Mexico and is available in natural food stores...it is a very high as complete protein. Rinse quinoa in a strainer and remove any debris. Place in a large non-stick saucepan and toast, until it darkens slightly. Add broth. Bring to a boil, cover, reduce heat and simmer about 20 minutes until tender. In another skillet, heat butter; add onion and garlic and cook tender, about 3 minutes. Stir in quinoa, lemon zest, thyme parsley, salt and pepper to taste.


Nutritional Information:

CAL: 155; CHO: 3mg; CAR: 4g; SOD: 74mg; FAT: 3g;

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