Pilaf of Quinua

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17 August, 2015
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Pilaf of Quinua



  • 1 ½ cup quinoa
  • 3 cups chicken broth
  • 1 ½ tablespoon vegetable oil
  • 1 ½ tablespoon olive oil
  • ½ cup green pepper, diced into small cubes
  • 2 cups carrots, peeled and chopped into small cubes ñ os
  • ½ cup red pepper, diced into small cubes
  • 3 heads of Chinese onion, chopped (green and white part)
  • 2 stalks celery, diced small ñ os
  • ½ cup chopped parsley
  • 1 garlic clove, finely chopped
  • 2 to 3 tablespoons grated Parmesan cheese
  • Salt
  • Pepper


Wash the quinoa 5 or more times, rubbing it in your hands and letting it go to the bottom of the pot before changing the water, until the water is clear. Drain the quinoa in a fine strainer. Reserve.

Boil the broth in a pot and drop the quinoa. Cook for 15 minutes and reserve.

Heat the oils in a large skillet and sauté the red and green peppers, carrot, Chinese onion, celery and parsley over high heat for 7 to 8 minutes. Add the garlic and cook 1 minute more. Season to taste.

Add the vegetables to the cooked quinoa and stir with a large fork.

Season with Parmesan cheese, salt and pepper.

Serve in a fountain.

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