Name: Quinoa Vegetable Pilaf
Yield: 2 people
Cuisine: Mexican
Ingredients: 1 tbsp coconut oil; ½ cup yellow onion (diced); ½ cup asparagus (cut in thin slices (about ¼ inch thick)); ½ cup white button mushrooms (sliced thin); 1 cup quinoa (uncooked); 2 cups vegetable broth; ½ onion (coarsely chopped); salt and pepper (to taste)

Pair with Saùteed Collard Greens

Quinoa Vegetable Pilaf

CourseDinner, Lunch
CuisineMexican, Quinoa, Vegetarian
Weekly Meal PlannerFriday

Servings

2 people

Servings

2 people

Quinoa Vegetable Pilaf

CourseDinner, Lunch
CuisineMexican, Quinoa, Vegetarian
Weekly Meal PlannerFriday

Servings

2 people

Servings

2 people

Ingredients

1 tbsp coconut oil
½ cup yellow onion diced
½ cup asparagus cut in thin slices (about ¼ inch thick)
½ cup white button mushrooms sliced thin
1 cup quinoa uncooked
2 cups vegetable broth
½ onion coarsely chopped
salt and pepper to taste

Servings: people

Units:

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.

Recipe Notes

Nutrition Facts

Quinoa Vegetable Pilaf

Amount Per Serving

Calories 1084 Calories from Fat 261

% Daily Value*

Total Fat 29g 45%

Saturated Fat 14g 70%

Polyunsaturated Fat 6g

Monounsaturated Fat 5g

Sodium 1336mg 56%

Potassium 2264mg 65%

Total Carbohydrates 176g 59%

Dietary Fiber 17g 68%

Sugars 10g

Protein 36g 72%

Vitamin A 16%

Vitamin C 12%

Calcium 15%

Iron 133%

* Percent Daily Values are based on a 2000 calorie diet.

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