Friday, April 23, 2010

Oriental Quinoa Pilaf - Everyday Vegan: 300 Recipes for Heathful Living By Jeani-Rose Atchison - p. 174


2 c. veggie stock
2 TBL. Braggs Liquid Aminos
2 tsp. grated orange peel
pinch red pepper flakes
2 TBL. oil [I used olive]
2-3 garlic cloves [I used 3]
1/2 onion, diced [I used a full, small yellow onion]
1 c. quinoa
1/4 c. toasted sesame seeds
1/2 c. green onions a.k.a. scallions
1/2 c. red bell pepper
1/4 c. chopped raisins [optional - I opted in]
3 TBL. cilantro


1) Combine veggie stock, Bragg's Liquid Aminos, orange peel, and pepper flakes.  Set aside.
2) Saute garlic and onion in oil.  Add in quinoa.
3) Pour in sauce.  Cover.  Simmer until all liquid is absorbed.
4) Add in sesame seeds, green onions, red pepper, raisins, and cilantro to quinoa.  Serve immediately.


Quinoa! - the wonder grain!

This was my first time cooking with Bragg's Liquid Aminos.  I found this dish to be very salty - and I think the Bragg's may be the culprit.  Although the recipe says to serve this dish immediately, I thought it was better cold, the next day, after allowing the flavors to meld.  Also, the saltiness was less pronounced the second day as well.

1 comment:

  1. Too bad about the saltiness, but the quinoa dish looks absolutely wonderful! Do quinoa again!