Quinoa Pizza Pilaf [WF/GF]
Candia Cole
Serving Size: 6
Ingredients
1 cup quinoa, well rinsed
1 medium onion, finely chopped
1 cup chopped mushroom
2 teaspoons olive oil
3 tablespoons water
1 cup zucchini, cut into matchsticks
3/4 cup red bell pepper, julienned
1 medium tomato, chopped
1 1/2 cups marinated artichoke hearts, drained and chopped
1 1/2 tablespoons pesto sauce
1/2 teaspoon oregano
salt
1/8 teaspoon black pepper
2 tablespoons parmesan cheese
2 tablespoons sliced black olives
Instructions
Place quinoa and 2 cups water in a heavy 1-1/2 quart saucepan and bring to a boil. Reduce to simmer, cover and cook until all water is absorbed (10-15 minutes). Set aside.
Use a large skillet to sauté onion and mushrooms in oil and water over medium low heat. When soft, increase stove temperature and add zucchini and red bell peppers. Stir fry for several seconds - until tender, but crisp and colorful. Transfer mixture to a platter with the uncooked tomatoes and artichoke hearts. Toss cooked quinoa morsels with pesto and more olive oil if needed to coat grains. Add vegetable mixture and gently toss. Season with oregano, salt , pepper and parmesan. Stir in black olives.