BLACK QUINOA PILAF

By ctozzi

Ingredients

• 2 c. (3/4 lb) black quinoa, rinse well, drain
• 1 can Italian style canned tomatoes
• 3 cups water
• 2 cubes vegetable bouillon
• 1 tablespoons extra virgin olive oil
• 1 large sweet onion, diced
• 1 can brine packed artichokes, drain, dice
• 1 teaspoon roasted garlic (jarred)
• 3-4 oz. mozzarella cheese

Details

Servings 4

Preparation

Step 1

Puree tomatoes in a mini food chopper, add to a large heavy saucepan along with the water, bouillon and quinoa. Bring to a boil, turn to med-low and cook covered 20 minutes. Take off the stove and drain in a fine mesh strainer any remaining broth off, return to the pot.

While quinoa is cooking heat oil in a large skillet over med-heat, add onions and cook till tender. Add garlic and cook a minute, then add artichokes and heat through. Toss with drained quinoa. Serve with shredded cheese on top or mixed in and salt to taste.