Mold Detox Friendly Greek Oregano Quinoa Pilaf
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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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 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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