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Quinoa Pilaf with Arugula and Sun-dried Tomatoes

Mood: Healthy

Cost: Cheap

Difficulty: Easy

Rating: XXXX
The Tease
This delicious, light dish can be served as a main course or side dish. Make it even more healthy and serve it on some mixed greens. She will absolutely love it! This recipe and photo are courtesy Stacey and Jitterbeangirl.

Time to Make
40 minutes
This serves 6. However, you will probably appreciate the leftovers.
Quinoa is an ancient South American grain. Mothers would grind the quinoa and add it to milk to make their babies strong. It's a very healthy complete protein.

• 1 tablespoon olive oil

• 1/2 yellow onion, chopped

• 4 cloves garlic, minced

• 2 cup (6 oz) quinoa, well rinsed

• 2 1/4 cup chicken stock or vegetable stock

• 2 cups arugula (rocket), stemmed and chopped

• 1 small carrot, peeled and shredded or chopped into matchsticks

• About 8 sun-dried tomatoes halves, julienned (if using dried, soak in water to reconstitute, if using oil-packed, rinse well)

• Zest of 1 lemon

• 1/2 teaspoon salt

• 1/4 teaspoon ground pepper

• Strainer

• Peeler

• Small bowl (for reconstituting the sun dried tomatoes)

• Zester

• Small skillet

• Large sauce pan

Preparation (Do it!)
1. Wash the quinoa for 2 minutes under cold water.

2. In a small skillet, toast the quinoa over medium heat until fragrant and slightly browned.

3. In a large saucepan, heat the olive oil over medium heat. Add the onion and saute until soft and translucent, about 4 minutes. Add the garlic and quinoa and cook for about 1 minute, stirring occasionally. Do not let the garlic brown.

4. Add the stock about 1/2 cup at a time, letting the grains absorb the liquid before adding more (risotto-style). Just after you add the last bit of liquid, stir in the arugula, carrot, and sun-dried tomatoes and simmer until the liquid is completely absorbed and the grains have turned translucent, about 2 minutes.

5. Stir in the lemon zest and cheese and season with the salt and pepper. Serve immediately.


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