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  • Jefferson Adams

    Quinoa Pilaf (Gluten-Free)

    Jefferson Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    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 is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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