Quinoa Pilaf
Serves: 4
Quinoa is a recently rediscovered ancient "grain," native to
Central America, where it was once known as the "Gold of the Incas" for its ability to sustain
the strength of their warriors. It has a fluffy, creamy, slightly crunchy texture and a nutty
flavor when cooked that is a good complement to the flavors in this pilaf.
Calorie: 250, Proteins: 7 g, Total Fat: 6 g, Fiber: 4 g.
Preparation
Place the quinoa in a large sieve and rinse with cold water; drain.
Transfer to a medium saucepan. Add the broth, bay leaf, oil, salt, pepper, and turmeric. Bring
to a boil over medium heat, cover, and simmer for 15 to 20 minutes, or until the liquid is
absorbed. Remove and discard the bay leaf.
Stir in the tomato, onion, olives (if using), currants, and lemon zest.
Transfer to a serving dish and top with the mint.