Pregnancy Friendly Greek Oregano Quinoa Pilaf

Total time40 min

Prep time10 min

Cook time25 min

Pregnancy Friendly Greek Oregano Quinoa Pilaf

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Ingredients

4 servings

1 cup dry white quinoa, rinsed
2 tbsp garlic-infused olive oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Culinary Tours Garlic Infused Spanish Extra Virgin Olive Oil Good & Gather Garlic Infused Extra Virgin Olive Oil Frederik's by Meijer Extra Virgin Garlic Infused Olive Oil
Frederik's by Meijer Garlic Infused Extra Virgin Olive Oil
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½ cup scallions, green tops only, thinly sliced
1 ¾ cups chicken broth
2 tbsp fresh lemon juice (about 1 lemon)
1 tsp lemon zest
2 tsp dried greek oregano
Ingredient note
Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/2 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
½ tsp ground cumin
½ tsp salt, plus more to taste
¼ tsp black pepper
¼ cup fresh flat-leaf parsley, roughly chopped
¼ cup crumbled feta cheese (optional)
Omit this
This ingredient likely doesn’t work for the diet.
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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