CHEF JEFF — ONE BYTE AT A TIME: Quinoa Broccoli Pilaf

Try this healthy vegan dish.

Quinoa Broccoli Pilaf

1 cup quinoa

2 teaspoons olive oil

½ medium onion, chopped

3 cloves garlic, minced

1 cup vegetable stock

1¼ cups water

1/3 cup chopped dry-pack sun-dried tomatoes

2 tablespoons lemon juice

1 teaspoon dried basil leaves

¼ teaspoon salt

¼ teaspoon pepper

2 cups chopped broccoli florets

2 tablespoons minced fresh parsley

2 tablespoons freshly grated Parmesan cheese

2 tablespoons sliced or slivered almonds, toasted

Rinse, drain quinoa. Heat oil in saucepan over medium-high heat. Add onion, garlic. Cook, stirring frequently, until onion is tender. Stir in stock, water, tomatoes, lemon juice, basil, salt, pepper. Cover. Heat to boil. Add quinoa. Cover, reduce heat. Simmer until thickened, water is absorbed. Increase heat. Add broccoli. Cover, cook until broccoli is crisp-tender. Spoon into bowl. Garnish with parsley, cheese, almonds.

Yield: Serves 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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