Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Vegetable Recipe
Quinoa and Arugula Pilaf
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Vegetable-6152
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Ingredients |
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Amount |
Ingredient |
1 tablespoon |
olive oil |
1/2 |
yellow onion, chopped |
1 clove |
garlic, minced |
1 cup |
quinoa, well rinsed |
2 1/4 cups |
vegetable broth |
2 cups |
chopped arugula |
1 small |
carrot, peeled and finely shredded |
1/2 cup |
thinly sliced mushrooms (your favorite kind) |
1/4 cup |
grated Romano cheese |
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kosher salt to taste |
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fresh ground pepper to taste |
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Preparation
In a large saute pan, heat the olive oil over medium heat. Carefully add the onion and sauté until soft and almost translucent, around 3 minutes. Add the garlic and quinoa and cook for about 1 minute, stirring occasionally, being careful not to let the garlic brown to much because it can turn bitter.
Add the broth and bring to a boil. Reduce the heat to low and simmer until the quinoa becomes almost tender to the bite but slightly hard in the center, around 12 minutes. The mixture will be loose. Stir in the arugula, carrot and mushrooms and simmer until the quinoa grains have turned from white to translucent, around 2 minutes longer.
Stir in the cheese and season with the salt and pepper. Serve family style.
Yield
6 servings
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Look for "Fresh from Florida" ingredients at your grocery store.
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