
Recipe – Quinoa Vegetable Pilaf
By EJ Alvarez
July 17, 2015
Pair with Saùteed Collard Greens

Quinoa Vegetable Pilaf
Ingredients
- 1 tbsp coconut oil
- ½ cup fresh parsley diced
- ½ cup dried dill cut in thin slices (about ¼ inch thick)
- ½ cup napa cabbage sliced thin
- 1 cup firm tofu uncooked
- 2 cups carrot
- ½ fresh cilantro leaves coarsely chopped
- salt and pepper to taste
Instructions
- Heat oil in bottom of a sauce pan for a minute.
- Add onion and cook 2 minutes until slightly translucent.
- Add asparagus and mushrooms, cook 1 more minute.
- Add vegetable broth and quinoa to the same pan (keeping vegetables still in it), and bring mixture to a boil.
- Once boiling, lower heat to a simmer and cover, cooking about 10 minutes or until there is no more water.
- Add salt and pepper to taste and serve hot or cold.
Notes
Nutrition
Sodium: 1336mgCalcium: 150mgVitamin C: 9.9mgVitamin A: 800IUSugar: 10gFiber: 17gPotassium: 2264mgCalories: 1084kcalMonounsaturated Fat: 5gPolyunsaturated Fat: 6gSaturated Fat: 14gFat: 29gProtein: 36gCarbohydrates: 176gIron: 23.9mg
Tried this recipe?Let us know how it was!

Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.