Eosinophilic Esophagitis Friendly Herbed Sage-Butter Quinoa Pilaf
Total time40 min
Prep time10 min
Cook time25 min
4.8(17)
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Learn more →Ingredients
4 servings
- 1 cup quinoa, rinsed
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tbsp garlic-infused oil
- 3 scallions, green tops only, thinly sliced
- ¼ cup dry white wine
- 1 ¾ cups chicken broth
- ½ tsp fine salt
- ¼ tsp black pepper
- 8 fresh sage leaves, thinly sliced
- 1 tsp fresh thyme leaves
For finishing
- 1 tbsp unsalted butterChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For serving
- 1–2 tbsp fresh flat-leaf parsley, chopped (optional)
- lemon wedges, for serving (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
Melt 2 tbsp butter with the garlic-infused oil in a medium saucepan over medium heat until the butter is foamy and just beginning to subside, about 1 minute.
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