This quinoa pilaf is really easy to make and it is delicious. It's a great addition to lunch, dinner or even to take to a party. Perfect for the 4th of July!
Also, be sure to follow me on snapchat (username: lifeglutenfree) so you can get a sneak peak into my kitchen and the recipes I make :)
Lets get started on this quinoa pilaf.
1 small bunch scallions
2 small celery stalks
1 corn on the cob
1 medium carrot
2 tablespoons Bragg Liquid Aminos (optional)
2 tablespoons balsamic vinegar (I use organic bionaturae balsamic vinegar)
1/5 teaspoon paprika
1 teaspoon all purpose seasoning (I use Spicely)
1 cup organic quinoa (I use TruRoots)
2.5 cups vegetable broth or water
few springs of fresh garden herbs (savory, oregano, thai basil)
3 tablespoons avocado oil for sautéing
sea salt to taste (I also added some Herbamare sea salt seasoning to taste)
Chop the veggies and scallions. Finely chop the fresh herbs (if you use them). I harvested a few sprigs of savory, oregano and thai basil from my garden.
Begin to sauté the onions and veggies in avocado oil or oil of your choice. Add the herbs and spices as you are sautéing.
Add in the liquid aminos and balsamic vinegar and continue to simmer. Measure out the quinoa and add it along with the broth or water.
Bring to a boil, and then turn down to a simmer for 15-20 minutes. Add more broth/water if necessary during the cooking processes. Once cooked, fluff the quinoa with a fork.
This dish serves about 4 and is great with a lettuce or spinach salad. Enjoy!