Eosinophilic Esophagitis Friendly Herbed Dijon-Thyme Quinoa Pilaf
Total time40 min
Prep time10 min
Cook time25 min
4.5(17)
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Learn more →Ingredients
4 servings
- 1 cup quinoa, rinsed
- 2 tbsp garlic-infused olive oil
- 1 ¾ cups chicken broth
- 1 tbsp dijon mustard
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 3 scallions, green tops only, thinly sliced
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp lemon zest
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 1 tbsp fresh lemon juice (optional)
Instructions
- 1
Rinse the quinoa in a fine-mesh strainer 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 rinsed quinoa and stir to coat, cooking for 2–3 minutes until the grains smell nutty and begin to look dry and lightly golden.
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