Gluten Free Recipes
Quinoa Pilaf: A Healthy BBQ Side Dish
Quinoa (pronounced keen-wah) is gaining popularity these days, and chances are good that you have heard of it. But did you know that there are different varieties of quinoa—white, red and black?
They do vary a little in their taste and texture, with the red and black varieties being a little firmer and crunchier with an earthy flavor. If you’re not thrilled with one variety, try another. You might find one you really like.
Quinoa is a food that is worth adding to your diet. It is high in protein, usually 6 grams per serving, and also contains vitamins, minerals, and fiber.
With Memorial Day around the corner, here is a healthy side dish recipe to add to your menu. Any variety of quinoa works well, I chose a blend of all three.
1 cup quinoa (any variety)
1 medium yellow onion, chopped
3 small zucchini, diced (about 3 cups)
2 Tablespoons butter or olive oil
1 Tablespoon dried parsley
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper or to taste
1. Cook the quinoa according to package instructions. Be sure to rinse it first if the directions call for it.
2. Heat a large skillet with the butter or olive oil.
3. Add the chopped onion and cook until almost tender.
4. Add the zucchini to the skillet and sauté until just tender.
5. Add the garlic and sauté one minute more.
6. Add the parsley, salt, and pepper to the vegatables in the skillet and stir to combine.
7. Gently mix together the quinoa and vegetables. Check the amount of salt and pepper and add more if needed.
Note: You can add additional flavor by cooking the quinoa in chicken or vegetable broth. You can also add a splash of gluten-free soy sauce and/or diced ham.