Delicious Quinoa Pilaf

Quinoa is a South American grain-like seed that is typical in high altitude mountainous region of Bolivia and Peru. Quinoa is prepared similar to rice, simmered in water until the liquid is all absorbed. It has this wonderful nutty flavor, that actually doesn't need much added to it. It's inexpensive, easy to make, tastes great, and is surprisingly high in protein. For those of you who are sensitive to the gluten, it's entirely gluten-free.

INGREDIENTS

  • Olive oil
  • 1/2 bell pepper (red or orange for color- green is also fine), finely chopped
  • 1 garlic clove, minced
  • 1/4 cup pumpkin seed
  • Green stem section of 3 medium sized scallions, finely chopped
  • 2 1/2 cups quinoa
  • 4 cups water
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh basil
  • 1 cucumber, peeled, seeds removed, chopped
  • Juice of 1/2 lemon
  • Salt and pepper to taste
  • Chiffonade basil and mint (roll up the leaves like a cigar and slice crosswise from the end)

METHOD

1- Add 4 cups of water and one teaspoon of salt in a 3-4 quart pot. Bring to a boil. While water is reaching boiling point, place quinoa in a large sieve and rinse with running water until the water runs clear. Allow it to drain off.
2- Heat 2 Tbsp of olive oil on medium high heat in a pan. Start by toasting the pumpkin seeds, then add garlic. Remove from pan and allow to cool when garlic is lightly browned. Quick sautee bell pepper so it remains firm, remove from pan to cool and a quick sautee for the scallions. Remember to lightly oil pan each time as needed. Finally, on the same pan add the drained quinoa and cook, stirring occasionally for a couple of minutes. You should let some of the quinoa get a little toasted.
3- Transfer the quinoa to the pot of boiling water and reduce the heat to low so that the quinoa and water are simmering while the pot is partially covered (enough to let out some steam). Simmer for 20 minutes, or until the quinoa is tender and the water has been absorbed. Remove from heat and put into a large serving bowl.
4- Let cool until just slightly warm. Stir in pumpkin seed, garlic, bell peppers, scallions, chopped mint, basil, chives, and cucumber. Squeeze the juice of 1/2 lemon. Add salt and pepper to taste.
Serve chilled or at room temperature. Serves 10-12.