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Italian Broccoli and Quinoa Pilaf
Italian Broccoli and Quinoa Pilaf
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Prep Time:
15 minutes
Total Time:
30 minutes
Quinoa salad with broccoli and sun-dried tomatoes - a delightful veggie medley!
Ingredients:
  • 1 tablespoon olive oil
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, finely chopped
  • 1 cup uncooked quinoa, well rinsed, drained
  • 1/4 cup julienne-cut sun-dried tomatoes (not oil-packed)
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon salt
  • 2 cups water
  • 2 cups frozen broccoli florets
  • Shredded fresh Parmesan cheese, if desired
Instructions:
  • In a 3-quart saucepan over medium heat, warm the oil. Add the onion and garlic, cooking for about 2 minutes until the onion is crisp-tender, stirring occasionally.
  • Combine quinoa, sun-dried tomatoes, oregano, salt, and water in a pot. Bring to a boil, then cover and simmer for 8 minutes. Add broccoli, stir, cover, and cook for an additional 7 to 8 minutes until the broccoli and quinoa are tender.
  • Garnish with freshly grated Parmesan cheese before serving.

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