Rainbow Quinoa Pilaf

1. 1

   In a fine mesh sieve, rinse quinoa well under cold running water. Drain and set aside.

2. 2

   In a large measuring cup combine milk and vegetable broth. Heat in microwave on medium high for about 3 minutes or until steaming (or heat in a saucepan over medium heat).

3. 3

   Meanwhile, in a large deep saucepan , melt butter over medium heat. Add onion, red pepper and 1/2 teaspoons salt and pepper and saute for 5 minutes or until softened.

4. 4

   Stir in frozen vegetables and saute for 1 minute or until starting to thaw. Stir in quinoa and flour. Stir in heated milk mixture and bring to a simmer, stirring.

5. 5

   Reduce heat to low, cover and simmer for 20 minutes or until quinoa is tender and most of liquid is absorbed.

6. 6

   Remove from heat and let stand, covered for 5 minutes. Fluff with a fork and season to taste with salt and pepper.

7. 7

   COOKING TIP: Extra pilaf makes a terrific salad to pack for lunch. Let it cool, cover and refrigerate for up to 2 days. Add crumbled Canadian Feta cheese, drained canned beans and lemon juice or balsamic vinegar to remoisten.

* Per serving · 4 servings · Values may vary.

No additional tips available.