Side dishes are one of the things that I struggle with. Not that I struggle making them, but that I struggle actually preparing them. Usually I’m attempting to cook dinner (and most often its a recipe I’ve never done before), Joel is usually at work still, Ladybug is hungry and clingy, the dogs are probably barking at something, and on and on. I just don’t put much thought into side dishes – prepare some fresh veggies and some kind of rice or potatoes and dinner is served! So yeah, there aren’t a whole lot of side dishes in my repetoire.
I recently stumbled upon this recipe and thought it would be a good one to try. It is still rather simple, but its more jazzed up than just regular quinoa. And since I paired it with baked chicken, it was really easy to prepare this while the chicken was baking away! It turned out simply delicious! We really liked the added veggies and flavors this recipe lent the quinoa, and will definitely be making this again!
Quinoa Pilaf (Cooking Light)
1 cup uncooked quinoa
1 TBSP olive oil
1/2 cup finely chopped carrot
1/4 cup finely chopped shallot
2 garlic cloves, minced
1 1/4 cup water
1/4 cup dry white wine
1 tsp chopped fresh thyme
1/4 tsp salt
1/4 tsp pepper
Rinse the quinoa under cold water, rubbing the grains together; drain.
Heat a medium saucepan over medium-high heat.
Add the oil to the pan, swirling to coat.
Sautee the carrot, shallot and garlic for 2 minutes.
Add the quinoa and cook for 1 minute, stirring constantly.
Add 1 1/4 cups of cold water and the white wine; bring to a boil.
Cover, reduce the heat and cook for 20 minutes, or until the liquid is absorbed and the quinoa is tender.
Remove from heat and fluff with a fork.
Stir in the thyme, salt, and pepper.