Italian Broccoli & Quinoa Pilaf

Italian Broccoli & Quinoa Pilaf

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  • 1 Tbsp. olive oil
  •   c chopped onion
  • 2 cloves garlic, chopped
  • 1 cup uncooked quinoa, well-rinsed and drained
  • ¼ c julienne-cut sun-dried tomatoes
  • ½ tsp. dried oregano
  • ¼ tsp. salt
  • 2 cups water
  • 2 cups frozen broccoli
  • Shredded parmesan cheese (optional)


In saucepan, add oil, onion, and garlic and cook about 2 minutes, stirring occasionally. Add quinoa, sun-dried tomatoes, oregano, salt and water. Heat to boiling. Cover; reduce heat. Simmer 8 minutes. Uncover, stir in broccoli. Cover; cook 7-8 minutes longer or until broccoli and quinoa are tender. Sprinkle with parmesan cheese, if desired, and serve.

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