to be successful in my vegetarian quest, i knew the biggest challenge would be to find non-meat protein sources that would fill me up and keep me full all day. we've been eating our fair share of mushrooms and beans, but to be honest, we were both getting bored with them and needed something else. so last week, in the bulk section of my favorite supermarket, i scanned through the grains, looking for something different and settled on quinoa, not quite knowing what to expect.
why didn't anyone tell me about this sooner?! not only does it taste great (a nutty version of rice) and is easy to prepare (simmer in stock or water, just like rice), but it's a complete protein and is chock full of fiber, phosphorus, magnesium, and iron. the only thing it's missing is potassium.
and this pilaf is a simple way to prepare quinoa and it goes with just about anything. it's a great stand in for a side of rice, cous cous, or even potatoes.
adapted from the joy of cooking
20 minutes, serves 4
2 tablespoons unsalted butter
2 tablespoons minced shallot
1 cup quinoa
2 cups chicken stock
- heat the chicken stock to boiling. keep warm.
- meanwhile, heat the butter in a saucepan over medium-low heat. add the shallot and saute about 5 minutes, until soft.
- rinse and drain the quinoa with tap water. add the quinoa to the pot and stir until toasted, about 3 minutes.
- stir in the chicken stock. season with salt, turn the heat down to low, cover, and cook 17 minutes.
- fluff with a fork before serving.