Quinoa Pilaf
The Oaks at Ojai (California)

A high protein grain combines with scallions, garlic, mushrooms and spinach
for a superior side dish.

Servings: 6

½ cup quinoa, rinsed
¾ cup water
¾ tsp. Jensens broth powder, mixed into water
½ tbs. olive oil
½ tbs. garlic, minced fine
½ cup scallion, diced small
2 cups mushroom, sliced ¼ inch thick
2 cups spinach leaves

1. Rinse quinoa in a fine strainer under running water to remove bitter outer layer. Rinse for a full minute.

2. Combine with water and broth powder and simmer for 20 minutes until grain is transparent and water is absorbed.

3. Heat olive oil and garlic in a hot skillet and quickly stir fry scallions, mushrooms and spinach just until spinach is wilted. (Undercook rather than overcook).

4. Fold vegetables into quinoa and serve.

NOTE: Build health by adding more whole grains to your life! You can use quinoa in place of rice in most pilaf type recipes.

Per Serving: 75 Calories

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