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Article: Quinoa Pilaf
- Article from:
- The Washington Post
- Article date:
- February 20, 2008
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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Quinoa Pilaf
4 to 6 servings
Quinoa is called a supergrain because it contains so much high-
quality protein. Here, its nutty flavor works well with the slight
bitterness of the rapini (broccoli rabe) and sweetness of the dried
cherries for a light side dish that could accompany grilled pork,
chicken or salmon.
The pilaf comes together in minutes; the quinoa can be cooked
hours in advance of a dinner party.
Adapted from Janis McLean, executive chef of the Morrison-Clark
Inn.
1 tablespoon plus 1 teaspoon olive oil
2 medium shallots, cut into small dice (about B cup)
1 cup (6 ounces) quinoa, preferably the no-soak variety, such as
Ancient Harvest brand
1-1/2 cups water
1 teaspoon salt, plus ...