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Ingredients

• 1 tablespoon olive oil
• 1/2 yellow onion, chopped
• 4 cloves garlic, minced
• 1 cup (6 oz) quinoa, well rinsed
• 2 1/4 cup chicken stock or vegetable stock
• 2 cups arugula (rocket), stemmed and chopped
• 1 small carrot, peeled and shredded or chopped into matchsticks
• About 8 sun-dried tomatoes halves, julienned (if using dried, soak in water to reconstitute, if using oil-packed, rinse well)
• Zest of 1 lemon
• 1/4 cup grated parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper

Description

This Delicious Pilaf Gets Its Distinctive Texture From Quinoa, An Extremely Nutritious Ancient Peruvian Grain. This Light Side Goes Well With Any Number Of Dishes Or Can Be Served As A Main Course, Served On A Bed Of Greens.

Group Recipes