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Quinoa Pilaf with Toasted Sunflower Seeds

This image courtesy of Olivia Brent

Quinoa is a nutty, sweet, quick-cooking grain that is high in protein. It comes from the Andes Mountains of South America and was one of the three staple foods, along with corn and potatoes, of the Inca civilization. Quinoa was known then, and still is known in that area, as the mother grain.

Makes8 servings

CostInexpensive

Easy

Total Timeunder 1 hour

One Pot MealYes

Recipe CourseSide Dish, Starch

Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Vegan, Vegetarian

Five Ingredients or LessYes

MealDinner

MoodStressed, Tired

Taste and TextureLight, Nutty

Ingredients

  • 1 cup quinoa
  • 2¼ cups water
  • Pinch of sea salt
  • 1 tablespoon sautéed onion (optional)
  • 1 tablespoon toasted sunflower seeds or sesame seeds (optional)

Instructions

  1. Dry-roast the quinoa in a medium skillet over medium heat, stirring until golden.

  2. Bring the water and salt to a boil in a medium saucepan over medium heat. Add the quinoa and cover. Reduce the heat to medium-low and simmer for 20 minutes.

  3. Stir in the onion and sunflower seeds.

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