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    Jefferson Adams
    Jefferson Adams

    By Jefferson Adams •

    Quinoa Pilaf (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Celiac.com 01/01/2015 - I've been trying to eat more quinoa lately, and this recipe is easy to make, and delivers a tasty, nutritious dish that compliments most any entrée.

    Photo: CC--Stacy SpensleyIngredients:

    • 2 cups chicken broth
    • 2 carrots, chopped
    • 1 cup quinoa, rinsed
    • 1 tablespoon vegetable oil
    • 2 cloves garlic, minced
    • ½ cup chopped onion
    • ¾ cup slivered almonds
    • ⅓ cup chopped fresh Italian parsley

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    Directions:
    Heat oil in a saucepan over medium-high heat.

    Sauté onion in oil for 5 minutes, until translucent. Add garlic and carrot, and cook 3 minutes more.

    Stir in quinoa and chicken broth, and bring to a boil. Reduce to a simmer, cover, and cook 15 to 20 minutes, or until quinoa is tender and fluffy.

    In a bowl, toss quinoa together with almonds and parsley. Serve hot or at room temperature.


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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     

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