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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Vegetable Recipe

Quinoa and Arugula Pilaf

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
  kosher salt to taste
  fresh ground pepper to taste

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.

6 servings

Look for "Fresh from Florida" ingredients at your grocery store.

Quinoa and Arugula Pilaf Download High-Resolution Image (JPG)

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