Eosinophilic Esophagitis Friendly Herbed Balsamic Maple Quinoa Pilaf

Total time50 min

Prep time15 min

Cook time30 min

4.5

(23)

Eosinophilic Esophagitis Friendly Herbed Balsamic Maple Quinoa Pilaf

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Ingredients

4 servings

For the quinoa

1 cup quinoa, rinsed
2 cups water
¼ tsp salt

For the vegetables

3 tbsp garlic-infused oil, divided
1 medium zucchini, cut into ½-inch dice
1 medium red bell pepper, cut into ½-inch dice
¼ tsp salt
¼ tsp black pepper

For the glaze

3 tbsp balsamic vinegar
2 tbsp maple syrup
1 tsp dijon mustard
¼ tsp black pepper

For finishing

4 scallions, green tops only, thinly sliced
¼ cup fresh flat-leaf parsley, roughly chopped
2 tbsp fresh basil, thinly sliced
1 tbsp fresh thyme leaves
2 tbsp toasted pine nuts (optional)
Can be omitted
pine nuts

Instructions

1
Combine the rinsed quinoa, 2 cups water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and cook until the water is fully absorbed and the quinoa's white germ rings are visible, about 15 minutes.
2
Remove the saucepan from the heat and let the quinoa steam, covered, for 5 minutes. Uncover and fluff with a fork, then spread onto a plate or sheet pan to cool slightly and release steam — this keeps the grains separate.

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