Mold Detox Friendly Herbed Parmesan Quinoa Pilaf
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Learn more →Ingredients
4 servings
- 1 ½ cups quinoa, rinsed
- 2 tbsp garlic-infused oil
- 3 scallions, green tops only, thinly sliced
- 2 ¾ cups chicken broth
- ½ tsp fine salt
- ¼ 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.
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ cup parmesan cheese, finely grated
- 1 tbsp unsalted butter
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 oil in a medium saucepan over medium heat until shimmering. Add the rinsed quinoa and cook, stirring frequently, until the grains are dry and smell nutty, about 3–4 minutes.
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