This recipe is the definition of Spa food.  This quinoa is easy to make, flavorful and will last in your fridge for a few days.  Pair with salmon or grilled chicken breast to make it the perfect complete meal.  

Mint Quinoa Pilaf

The Goods:

  • 2 Tbl olive oil 
  • 1/2 fennel bulb, diced
  • 4 celery sticks, diced 
  • 1 red bell pepper, seeded and diced 
  • 1 cup quinoa
  • 1 1/2 cup veggie stock
  • 1 cucumber, small diced 
  • 1 bunch of mint leaves, finely chopped 
  • juice of 1 lemon
  • salt & pepper

 

The Method: 

In a large pot, heat olive oil over medium heat.  Add in fennel, celery and bell pepper.  Sauté for about 5 minutes until veggies are soft.  Salt and pepper.  Add in quinoa and brown for about 3 minutes.  Add in veggie stock and let boil. Once quinoa is boiling, turn to low, cover and cook for 18 minutes.  After 18 minutes turn off and let sit for 5.  Transfer quinoa into large serving bowl.  Add lemon juice, mint and cucumber.  Add salt and pepper to taste.  Serve chilled or warm. 

 

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