Low Iodine Herbed Smoky Paprika Quinoa Pilaf
Total time40 min
Prep time10 min
Cook time25 min
4.8(5)
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Learn more →Ingredients
4 servings
- 1 cup quinoa, rinsed
- 2 tbsp garlic-infused oil
- 4 scallions, green tops only, thinly sliced
- 1 medium red bell pepper, finely diced
- 1 ½ tsp smoked paprika
- ¾ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp cayenne pepper (optional)
- 2 cups chicken broth
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh lemon juice
- 2 tbsp fresh chives, finely chopped (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 oil in a medium saucepan over medium heat until shimmering. Add the scallion greens and red bell pepper and cook, stirring occasionally, until the pepper is softened and the scallions are fragrant, about 4–5 minutes.
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