Cookbook

Quinoa and vegetable pilaf

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Ingredients

  • 1 3/4 cup bouillon, poule
  • 1 cup quinoa, rinsed and drained 2x
  • 3 Tbsp huile d'olive
  • 3 tsp ail, minced
  • 1 cup poivron orange, diced
  • 1 cup poivron rouge, diced
  • 1 cup asperges, en morceaux
  • 1 cup courgette, en des
  • 1/2 tsp poivre
  • 1 Tbsp citron, jus
  • 1/2 cup feta, en miettes
  • 1 Tbsp persil italien, hache

Instructions

In a sauce pan bring broth to boil. Add quinoa,, cover and reduce heat to a simmer. Cook until quinoa is tender, about 15'. Remove fron heat, fluff with a fork.

While quinoa cooks, heat oil in a large skillet over medium heat, Add garlic bell peppers, asparagus and succhini. Season with pepper. Saute until tender, 7-8'. Add cooked quinoa, lemon juince and feta. Top with parsley.

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