This easy quinoa pilaf features the best of early summer vegetables, like swiss chard, asparagus, and peas. Only about 15 minutes from start to finish, it's a great nutritious vegetarian weeknight meal.
Course Main Course
Cuisine Vegetarian
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 4people
Ingredients
3small onionsor 1/2 a regular onion, chopped
3clovesgarlicminced
3stalks rhubarboptional, cut into 2 cm pieces
1cupquinoa
2 ½cupsvegetable stock*
2cupsswiss chardpacked, cut into thin strips
1cupfresh or frozen peas
2cupscooked or canned little white beans*
Juice of two lemons*
Grated parmesan to taste
Salt and pepper to taste
Instructions
In a large, deep pan or pot, sauté the onions with a little oil over medium heat for about a minute. Add the garlic and rhubarb and stir for another thirty seconds.
Stir in the quinoa, then the vegetable stock. Cover, and once you see it come to a low boil, reduce the heat and simmer for about fifteen minutes or until the stock has been absorbed.
Add the chard, peas, beans, and lemon juice. Cover for a couple minutes, keeping the heat on low, until the chard has wilted. Stir in the parmesan and pepper. Taste before adding more salt, as the parmesan will act as seasoning, if you're using it.
Serve warm. It makes a great leftover lunch.
Notes
1. Use good quality stock if you can, it'll taste better. 2. You won't even notice the beans. They add a lot to the protein in this dish and turn it into an entree. 3. That's about 1/3 cup lemon juice, if you want to measure.