Eosinophilic Esophagitis Friendly Quinoa Pilaf with Vegetables
Total time50 min
Prep time15 min
Cook time30 min
4.7(9)
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Learn more →Ingredients
4 servings
- 1 cup quinoa
- 2 tbsp olive oil, divided
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium carrot, peeled and diced
- 1 medium zucchini, diced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp black pepper
- ½ tsp salt, plus more to taste
- 2 cups low-sodium chicken broth or vegetable broth
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh lemon juice
Instructions
- 1
Rinse the quinoa in a fine-mesh strainer under cold running water for about 30 seconds, then shake off the excess water.
- 2
Heat 1 tbsp of the olive oil in a medium saucepan over medium heat until shimmering. Add the rinsed quinoa and toast, stirring frequently, until the grains smell nutty and turn a shade deeper, about 2–3 minutes.
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