Peruvian Pilaf
Submitted by: roxiechan
A great way to include quinoa in your diet. Cook the quinoa and combine with tomatoes, corn, potatoes, and a lemony dressing.
Ingredients
- 1 1/4 cups quinoa, rinsed and drained
- 2 1/2 cups water
- 1 tsp dried oregano, crushed
- 2 Roma tomatoes, chopped
- 1 jalapeno pepper, seeded and minced
- 1 cup cooked corn kernels
- 1 green onion, minced
- 1/2 pound small red skinned potatoes, cooked till tender, drained and cut into small dice
- 3 Tbsp olive oil
- 3 Tbsp lemon juice
- 1/2 tsp salt
- 1 clove garlic, crushed
- garnish- spinach leaves, lemon zest, chopped parsley
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Method
In a 3-quart pot over high heat bring the quinoa, water and oregano to a boil. Reduce the heat and simmer covered till the water is absorbed, 10 to 15 minutes. Rinse to cool; drain well. In a medium bowl combine the rest of the ingredients and mix in the quinoa. Spoon over the spinach leaves on a platter then sprinkle on the lemon zest and parsley.
Notes: A healthy hearty dish modeled after ingredients and flavors of the Andes. Quick, easy and unique.
Number of Servings: 6
Submitted by: roxiechan ( See all of roxiechan Recipes )
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