Quinoa Pilaf, Gluten Free

By MaryEllen

This gluten free quinoa pilaf with wild Swiss Chard and carrots makes for a delicious vegetarian meal or side dish!

From the America's Test Kitchen Gluten Free Cookbook

Ingredients

• 1 1/2 1 1/2 1/2 cups prewashed quinoa
• 10 10 1-inch ounces (1-bunch) Swiss Chard, washed, stems removed and sliced thin, leaves cut into 1-inch pieces
• 2 2 1/4 carrots, peeled and cut into 1/4 inch pieces
• 1 1 1 shallot, minced
• 2 2 2 tablespoons vegetable oil
• to & pepper, to taste
• 1 1 1 clove garlic, minced
• 1 1 1/4 teaspoon fresh thyme, minced or 1/4 teaspoon dried
• 1 3/4 1 3/4 3/4 cups water
• 4 4 4 teaspoons lemon juice

Details

Servings 4
Preparation time 10mins
Cooking time 45mins

Preparation

Step 1

Toast Quinoa in a large saucepan over medium-high heat, stirring often, until fragrant and makes continuous popping sounds, 5 to 7 minutes. Transfer to a large bowl.

Add Chard stems, carrots, shallot, oil, and 3/4 teaspoon salt to the now empty pot and cook over medium-low heat until vegetables are softened, 5 to 7 minutes. Stir in garlic and thyme until fragrant, about 30 seconds.

Stir in water and toasted quinoa. Increase heat to medium-high, and bring to a simmer. Reduce heat to low, cover, and simmer gently until grains are just tender and liquid is absorbed, 18 to 20 minutes, stirring once halfway during cooking.

Off the heat, place the chard over the top, cover, and let sit until chard is wilted, about 10 minutes. Add lemon juice and season with salt and pepper to taste and fluff gently with a fork to combine. Serve.