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Quinoa Pilaf

A Grain or Not a Grain

Quinoa is the subject of many a debate about its classification. I am asked about this a lot by my paleo, gluten free, and other clients with big concerns about whether or not they should eat it.

Here’s the skinny on Quinoa- It is not a grain! Quinoa is the seed of the Chenopodium or Goosefoot plant. It is frequently called a grain because it is used and cooked like one, and is often called an “Ancient Grain” and a “Wholegrain”. These terms can make it confusing, but trust me folks, it is not a grain. It is a gluten free super-seed, Pseudo-cereal.

That being said, even though it is technically a seed, I have heard from a number of people who are grain free that quinoa does not agree with them either. However, for many, including my family, this super-seed has been a lifesaver, and I use it a lot like rice or couscous as well as the flour.

 

Shows an image of a bowl and spoon holding Quinoa

Quinoa Pilaf

Yield: 4 servings
Cook Time: 15 minutes
Total Time: 15 minutes

Ingredients

  • 2 Cups Filtered water
  • 1 Cup Quinoa (soaked, rinsed and cooked according to packaged directions) (I use Ancient Harvest brand
  • 1 onion (diced)
  • 2 Carrots (rough peeled and thinly sliced)
  • 2 celery stems, (finely sliced)
  • ¾-cup fresh mushrooms, stems removed, sliced (I like portabellas, but use what you enjoy most)
  • 1 tablespoons sage
  • 2 cup kale (finely chopped, rib removed)
  • 1 chicken or vegetable bouillon cube or teaspoon of “better than broth”
  • Pinch of Herb de Provence or Sea salt (pinch or so, to taste.. NOTE-go easy on the salt! Since you have bouillon in the recipe it will tend to be a bit salty already)
  • Grapeseed or other high heat oil

Instructions

  1. Soak Quinoa for at least 30 minutes then rinse well until no longer foamy while rinsing, drain in colander.
  2. Bring 2 cups water to a boil; add bouillon or “broth”. Add Quinoa and a pinch of My Sage Gourmet Herbs de Provence, cover and reduce heat to simmer for 12-15 minutes or until liquid is absorbed.
  3. While Quinoa is cooking: Heat a deep skillet to medium heat for one minute, then add 2 tablespoons oil, just enough to cover the bottom of the pan. Next, add onion, carrots and celery, cook until onion is translucent and carrots are soft/crispy(, 3-5 minutes)
  4. Add mushrooms, sage and kale, cook 2-3 minutes.
  5. Add cooked quinoa to skillet, gently stir, turning just to mix with the sautéed vegetable mixture. Add salt only if needed.

Notes

I use Ancient Harvest Brand Quinoa and their pasta line. I find it to be not only delicious but the texture of their pastas hold up in light and heavier sauces. All of their products are gluten free,certified organic and non-GMO. The company is invested in the communities they work with. All of these things and more are the reason Harvest Brand leaves a good taste in my mouth.

To learn more visit http://ancientharvest.com/

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