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Garden of Eden Quinoa Pilaf

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  • 2 tb Corn oil
  • 2 c Quinoa
  • 1/2 ts Cinnamon
  • 1/4 ts Ground cardamom
  • 1/2 c Pine nuts; or slivered almonds
  • 1/2 c Carrots; diced
  • 1 c Shelled peas; OR
  • 1 c Frozen peas; thawed
  • Salt; to taste
  • 3 1/2 c Hot water


In heavy, shallow casserole or deep skillet, toast quinoa in oil over low heat until light golden brown. Add cinnamon and cardamom. Stir and continue toasting for 1-2 minutes. Add remaining ingredients except for water; stir for 1 minute. Add water and bring to a boil, stirring two to three times; reduce to a simmer. Cover; allow to steam until all water is absorbed and quinoa looks fluffy, about 20 minutes. Makes 6 servings, 14 grams of fat per 1 cup serving. |
Recipe by: September 1996 Vegetarian Times
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