Epazote Quinoa Pilaf

You Will Need:

  • Quinoa, 1 cup, rinsed and drained
  • Butter, 1/4 cup
  • Onion, 1 medium, fine chopped
  • Garlic, 2 cloves, minced
  • Epazote, 1/3 cup, chopped
  • Cilantro, 2 Tbs, chopped
  • Bay Leaf, 1 each
  • Vegetable Stock, 4 cups
  • Salt/Pepper, to taste

Recipe Serves: 4
1. In a large pan, melt the butter over medium-high heat and saute the onion for about 8-10 minutes, or until soft and translucent.

2. Mix in the garlic and herbs for 3 minutes before adding in the quinoa and stock.

3. Bring the mixture to a boil, then reduce to low heat and let simmer for about 10-12 minutes, or until the quinoa is soft, then drain the mixture.

4. Discard the bay leaf, season with salt and pepper and serve hot.
Recipe developed by Chef Danny Klein.