Quinoa Poppy Seed Pilaf
Quinoa is a tiny seed-like grain native to the Andes mountains of South America. Pronounced ” keen-wah”, this small grain packs a powerhouse of protein and amino acids for long-lasting energy. Quinoa has a lovely nutty flavor and cooks quickly, qualities that make it a great whole-grain addition to your menu.
- 1 cup quinoa, dry roasted
- 3 cups water
- 1 onion, minced
- 2 Tablespoons black poppy seeds
- 1 carrot, cut into thin matchsticks
- ⅓ cup parsley, minced
- 1 scallion, sliced
- Pinch of sea salt
- Soy sauce to taste
- Roast quinoa by stirring in a pan over medium heat until it smells sweet, but does not turn brown.
- Bring water nearly to a boil in a saucepan. Just before it boils add quinoa, onion and poppy seeds.
- Cover and simmer on low heat for 20 minutes. Turn off heat.
- Mix carrot, parsley and scallion into the quinoa.
- Cover and steam (without heat) for 5 minutes.
- Season lightly with salt and soy sauce to taste. Enjoy!
- Variation: Chill and dress with a lemon vinaigrette for a cool summer dish.