toasted quinoa pilaf

Prep: 20 minutes

Cook: 20 minutes

​Serves: 12
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• 2 tablespoons finely chopped shallots or onions
• 6 cloves garlic, minced (1 tablespoon mince)
• 1 tablespoon extra-virgin olive oil
• 2 cups quinoa, or barley, rinsed and well drained
• 3 cups reduced-sodium chicken broth
• 1 1/2 teaspoons chopped fresh thyme or in teaspoon dried thyme, crushed
• 1 bay leaf
• 1 cup bottled roasted red peppers, diced
• Kosher salt
• Freshly ground black pepper

In a large saucepan cook shallots and garlicin hot oil over medium heat untill tender.
Carefully stir quonoa or barley. Cook and stir about 5 minutes or until quonoa or barley
is golden brown.
Carefully stir in broth, thyme and bay leaf. Bring to boiling; reduce heat.
Cover and simmer about 20 minutes or until quinoa is tender and fluffy (cook barley about
10 minutes or until tender and liquid is absorbed.
Discard bay leaf. Gently stir in roasted peppers. Season to taste with kosher salt and
black pepper.

Nutrition facts per serving: 125 calories, 3 grams total fat(o sat. fat), 0 mg chol, 
        169mg sodium, 21 grams carbs, 2g fiber, 4 gm protein.