Quinoa Pilaf

Ideas for quinoa toasted in oil, then cooked in a seasoned broth. Prepare ¼ to ⅓ cup quinoa per serving, using ½ to ¾ cup of broth.

Rinse the quinoa well in water before use.
Preheat pot, then add 1 teaspoon of extra virgin olive oil or grape seed oil.
Saute diced shallots, onion, or garlic to taste.
Mix quinoa into pot, and toast until slightly browned. Ensure quinoa well coated with oil.
Add broth, bring to boil, then lower heat to an active simmer.
If cooking with vegetables, such as carrots and broccoli, chop these and add them with salt near the end of the boiling process. Reduce the heat to low and cover to steam the vegetables with the remaining moisture drawn out by the salt.

Quinoa cooks quickly: check after 10 minutes.

Quinoa pairs well to light broths, such as mushroom or vegetable stock. Or, use water and a generous seasoning of a curry or masala spice mix. If possible, buy whole spices in small batches, and prepare them just before use.

Quick breakfast: add raisins and chopped almonds.

For a clean, simple taste, grind whole coriander (use a burr coffee blender or pepper mill). Mix the ground coriander into the oil before adding the quinoa to toast briefly. Another spice mix to try: somewhat equal amounts of coriander, ajwain, and fenugreek.