Quinoa Pilaf Recipe

Savvy Vegetarian News

Vol. 1, Issue 3, May 2003

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Quinoa Pilaf: From Savvy Vegetarian Kitchen

Serves four:

• Preparation time approximately 30 minutes.
• Low-fat version: Omit 1 Tblsp of oil, and substitute chickpeas for the cashews.
• This recipe is our family's favorite way to eat quinoa.
• Although classed as a grain, quinoa (keen-wah) is technically an herb, originating with the Incas, in Peru. It is perishable because of its oil content, and should be stored in the fridge up to a month, or in the freezer for 2 months. Quinoa is light, delicious, high in protein, and easy to cook. It can be used in place of rice, bulgar, or couscous. This dish is nice with green leafy veggies, salad or soup.

Ingredients:

• 1 c quinoa
• 1 c. celery, chopped small
• 1/2 c. red pepper, chopped small
• 1/2 c. raw cashews
• 2 Tbls olive oil
• tiny pinch asoefetida or crushed garlic clove
• 1 bay leaf
• 1/2 tsp thyme leaf
• 1/4 tsp turmeric
• 1/2 tsp gr. coriander
• 1/2 tsp cumin
• 1/4 tsp dried ginger
• 1/2 tsp salt
• 1 3/4 cup water
• 1/4 c. minced parsley or cilantro
• fresh ground pepper

Instructions:

1. Soak quinoa 5 minutes, rinse twice, leave to drain
2. Heat olive oil on medium in a 3 qt saucepan or saute pan
3. Chop celery and red pepper
4. Add asoefetida, celery, red pepper and cashews. Stir fry until cashews are golden
5. Add the rest of the spices except for the parsley. Add the quinoa and stir until dry.
6. Add 1 3/4 c. water, bring to a boil, cover, and simmer 15 - 20 minutes, or until all the water is absorbed.
7. Stir in the chopped parsley or cilantro, fresh ground pepper, and serve.

Index: Savvy Vegetarian News

Vol. 1, Issue 3, May, 2003

News: Farmers Backs Against The Wall Over GMO Products: Information from an article in the Farm Journal discussing a pending US decision whether to file suit with the World Trade Organization (WTO) over a European Union (EU) moratorium on approvals of (GM) products.

Article: Congress Weakens Organic Standards: Reprint of a series on Fieldale Farms attempt to subvert the integrity of the Organic Standards Act.

Ask The Savvy Vegetarian: How To Eat Beans Without Gas: "I became a vegetarian about six months ago, and I've been eating beans for protein. There's only one problem. They give me terrible gas, which is really embarrassing. I don't want to stop eating them, because I think I need the protein, but how can I reduce the gas?"

Quick and Easy Recipe: Quinoa (keen-wah) Pilaf: Quinoa is light, delicious, high protein, and easy to cook. It can be used in place of rice, bulgar, or couscous. This meal-in-a-dish is great with green leafy veggies, salad or soup.

Book Review: "The Food Revolution", by John Robbins What's it about? What we eat, how it gets to our plates, and what that's doing to us and the planet. It exposes the lies accepted without question by the majority of Americans, whose lifestyle supports factory farming.

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