Per serving (1 cup): 150 calories, 3g fat, 74.3mg sodium, 6.5g fiber, 6.8g protein Perfect as a side dish or a full vegetarian meal, this filling pilaf can be served up hot or cold.
Ingredients:
1 tbsp extra virgin olive oil
1 medium onion, finely diced
1 medium head of broccoli (approximately 1lb), cut into florets and washed
1 cup quinoa, dry
2 ¼ cup low sodium vegetable broth
1 tsp sea salt
1 tsp black pepper
1 tsp paprika
Directions:
Using a food processor, shred broccoli florets and stems (or finely dice with a knife). Using a medium sized saucepan, sauté onion in olive oil on medium heat for 3-4 minutes. Add shredded broccoli to pot and continue to sauté for another 3 minutes. Add dry quinoa, veggie broth, salt, pepper and paprika. Cover and bring to a boil. Reduce to medium heat and simmer for 10 minutes, until the liquid is totally absorbed.
Makes 6 servings
Recipe provided by Dara Reppucci
