Quinoa Pilaf
By: Helen Pitlick
Published: Saturday, February 13, 2010 - 7:34am

Ingredients




2 teaspoons vegetable oil
2 ozs shelled and chopped pistachios
3 cups cooked quinoa
1/2 cup dried currants
3 tablespoons Bragg's Amino Acids

Preparation

1 In large skillet, heat oil over medium heat. Add pistachios and cook, stirring often, until lightly toasted, 2 to 3 minutes. Add quinoa and currants and warm through, stirring occasionally. Stir in Bragg's Amino Acids until blended. 2 Serve hot or at room temperature.

About


This nutty pilaf, studded with toasted pistachios and currants, makes a great substitute for rice.