Tasty Vegan Pilaf

Quinoa (pronounced keen-WAH) has roughly the same amount of protein as milk.  It can be used like rice.  It was the principal grain crop in the Andes before the conquest of America.  This recipe copied from the Ogden Standard Examiner, by Jill Wendholt Silva

1 c. Quinoa (I found mine in a little box in the rice aisle)
2 tsp. olive oil
1/2 medium onion, chopped
3 cloves garlic, minced
1 c. vegetable stock (I used chicken broth)
1 1/2 c. water
1/3 c. chopped dry-pack sun-dried tomatoes
2 T. lemon juice
1 tsp. dried basil leaves
1/4 tsp. salt
1/2 tsp. pepper
2 c. chopped broccoli florets, or frozen chopped broccoli, partially thawed and drained
2 T. minced fresh parsley
2 T. freshly grated Parmesan cheese
2 T. sliced or slivered almonds, toasted.

Place Quinoa in a fine mesh sieve and rinse well; set aside to drain.
Heat olive oil in a 3 quart sauce pan over medium-high heat.  Add onion and garlic and cook, stirring frequently, until onion is tender.
Stir in stock, water, sun-dried tomatoes, lemon juice, basil, salt and pepper.  Cover and heat to a boil.
Stir in Quinoa. Cover, reduce heat to low and simmer for 10 to 15 minutes, or until thickened and most of the water is absorbed.
Increase heat to medium. Stir in broccoli.  Cover and cook 5 to 7 minutes or until broccoli is crisp-tender, stirring occasionally.
Spoon into serving bowl.  Garnish with parsley, Parmesan and almonds.  Serves 8.

Per 1/2 cup: 148 calories (25% from fat), 4 grams total fat, 25 grams carbohydrates, 6 grams protein, 3 grams fiber, 348 milligrams sodium.  This equals 4 Weight Watcher Points per 1/2 c.  This would be a Power Food.

To toast almonds, preheat oven to 350 degrees and spread in a single layer on a baking sheet.  Bake almonds 5 to 7 minutes or until golden.