Quinoa (Keen wah) Pilaf Recipe

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 2 tablespoons olive oil
  • 1/4 teaspoon crushed red pepper
  • 4 cloves garlic, minced
  • 1/3 cup green onion, sliced
  • 1 stalk celery, chopped
  • 1/3 cup vegetarian pepperoni, diced
  • 6 ounces hickory baked tofu, sliced
  • 1/3 cup dry vermouth
  • 1/3 cup chicken broth
  • 1 cup frozen peas, thawed
  • 1 teaspoon Thyme
To begin pilaf, place quinoa in a strainer and rinse under water.

Place rinsed quinoa in a medium saucepan with 2 cups water.

Bring to a boil, stir, reduce heat to low, cook covered 15 minutes, or until liquid is absorbed.

In a frying pan, heat olive oil. Add red pepper, garlic, green onion, and celery. Saut 3 minutes.

Add pepperoni and tofu.

Cook 5 minutes, stirring.

Add vermouth and cook 3 minutes.

Reduce heat to low and add cooked quinoa, broth, peas, and thyme.

Simmer 5 minutes, stirring occasionally.

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