QUINOA PILAF WITH RED AND YELLOW PEPPERS
Ingredients
• 1 oz / 30 g minced shallots
• 1/2 oz / 14 g minced garlic
• 1 1/2 pt / 720 mL Chicken Stock
• 12 oz / 340 g quinoa, rinsed
• 1/2 tsp / 2.5 mL kosher salt
• 1/4 tsp / 1.25 mL ground white pepper
• 1 bay leaf
• 1 sprig thyme
• 7 oz / 200 g diced roasted red and yellow peppers
Directions
1. In a medium sauce pot, sweat the shallots and garlic in 2 tbsp / 30 mL of the stock until the shallots are translucent. Add the quinoa, remaining stock, salt, pepper, bay leaf, and thyme. Bring the liquid to a boil. Cover the pot tightly and cook in a 350°F / 175°C oven until the quinoa is tender and has absorbed all the liquid, about 15 minutes.
2. Remove and discard the bay leaf and thyme. Fluff the quinoa with a fork to separate the grains and release steam. Fold in the peppers.
Portioning Information: 3 1/4 oz / 90 g
Nutrition Per Serving: 126 calories, 2 g fat, 22 g total carbohydrate, 5 g protein, 145 mg sodium, 1 mg cholesterol
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