Eosinophilic Esophagitis Friendly Herbed Maple-Dijon Quinoa Pilaf
Total time35 min
Prep time10 min
Cook time20 min
4.7(21)
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Learn more →Ingredients
4 servings
For the pilaf
- 1 cup dry quinoa, rinsed
- 2 cups chicken broth
- 1 tbsp garlic-infused oil
- ½ cup red bell pepper, finely diced
- ½ cup zucchini, finely diced
- 4 scallions, green tops only, thinly sliced
For the dressing
- 2 tbsp maple syrup
- 2 tbsp dijon mustard
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
For finishing
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 2 tbsp toasted pumpkin seeds (optional)
Instructions
- 1
Rinse the quinoa in a fine-mesh strainer under cold running water for 30 seconds, then drain well.
- 2
Bring the chicken broth to a boil in a medium saucepan over high heat. Stir in the rinsed quinoa, reduce the heat to low, cover, and cook until the quinoa has absorbed all the liquid and the germ rings are visible, about 15 minutes. Remove from the heat and let stand, covered, for 5 minutes, then fluff with a fork.
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