Low Iodine Greek Oregano Quinoa Pilaf
Total time40 min
Prep time10 min
Cook time25 min
4.6(28)
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Learn more āIngredients
4 servings
- 1 cup dry white quinoa, rinsed
- 2 tbsp garlic-infused olive oil
- Ā½ cup scallions, green tops only, thinly sliced
- 1 Ā¾ cups chicken broth
- 2 tbsp fresh lemon juice (about 1 lemon)
- 1 tsp lemon zest
- 2 tsp dried greek oregano
- Ā½ tsp ground cumin
- Ā½ tsp salt, plus more to taste
- Ā¼ tsp black pepper
- Ā¼ cup fresh flat-leaf parsley, roughly chopped
- Ā¼ cup crumbled feta cheese (optional)
Can be omittedfeta cheese
- 1 tbsp extra-virgin olive oil, for finishing (optional)
Instructions
- 1
Place the rinsed quinoa in a fine-mesh strainer and rinse under cold running water for 30 seconds, then shake off the excess water.
- 2
Heat the garlic-infused olive oil in a medium saucepan over medium heat until shimmering. Add the scallion greens and cook, stirring, until softened and fragrant, about 2 minutes.
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