Toasted Quinoa Pilaf 2017-01-28T09:36:21+00:00

Toasted Quinoa Pilaf

Rosemary Pork Tenderloin

Directions

Place quinoa in large, ungreased skillet and toast, stirring frequently, over medium heat until quinoa has nutty aroma and has darkened slightly. Remove quinoa from pan and simmer in water, covered, until tender. There should be about 4 cups.

Heat olive or canola oil in skillet. Add onions and apple and cook over medium heat, stirring frequently, until onions and apples become very tender and golden brown.

Stir in cooked quinoa. Add thyme, season to taste with salt and pepper. Cook gently until heated through. Fold in parsley and serve as side dish with poultry or meat or use as stuffing. 

Yields 4 servings.

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This recipe was developed UAMS, the Arkansas Department of Health and the Winthrop P. Rockefeller Institute.

UAMS dietitians provide personalized nutrition plans for patients who want to lose weight and/or manage a wide variety of diseases and conditions. Learn more about our services.

Ingredients

  • 1 cup raw quinoa
  • 2 cups water
  • 4 tbsp olive or canola oil
  • 2 cups finely chopped onions
  • 1 Granny Smith apple, peeled, cored and finely chopped
  • ½ tsp dried thyme
  • 3 sprigs rosemary

 

Nutrition Facts

  • Serving Size ¼ of the yield
  • Calories (kcal) 162.05
  • Fat (g) 8.15
    • Saturated Fat (g) 1.05
    • Trans Fat (g) 0.05
  • Cholesterol (g) 0.0
  • Sodium (mg) 2.65
  • Carbohydrates (g) 19.4
    • Fiber (g) 2.35
    • Sugar (g) 3.3
  • Protein (g) 3.5