Eosinophilic Esophagitis Friendly Vegan Quinoa Pilaf with Fresh Herbs
Total time40 min
Prep time10 min
Cook time25 min
4.6(3)
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Learn more →Ingredients
4 servings
- 1 cup quinoa
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- ½ tsp ground cumin
- ¼ tsp ground coriander
- 1 ¾ cups vegetable broth
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh lemon juice
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh mint, roughly chopped
- 2 tbsp fresh chives, thinly sliced
- 1 tsp lemon zest
- 1 tbsp toasted pine nuts (optional)
Can be omittedpine nuts
Instructions
- 1
Place the quinoa in a fine-mesh strainer and rinse under cold running water for 30 seconds, rubbing the grains gently, until the water runs clear. Shake off the excess water.
- 2
Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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