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Basmati Quinoa Pilaf
Source: dLife

The combination of quinoa and basmati rice makes a lighter, fluffier pilaf with extra protein.

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 18 servings
Amount Per Serving
Calories 86.4
Total Carbs 14.2 g
Dietary Fiber 1.3 g
Sugars 0.7 g
Total Fat 2.5 g
Saturated Fat 0.3 g
Unsaturated Fat 0.5 g
Potassium 87.5 mg
Protein 2.1 g
Sodium 114.9 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup  brown basmati rice
1 cup  quinoa
2 tbsp  extra virgin olive oil
1 each  fresh leeks
1 each  small red bell peppers
2 cup  low sodium vegetable broth
1 1/2 cup  cold water
0 3/4 tsp  salt
  1. Place rice in mesh strainer and rinse for about 2 minutes. Transfer to small bowl and set aside.
  2. Strain and rinse quinoa for 2 minutes. Add to rice.
  3. In large saucepan over medium heat, warm oil. Add leeks and red peppers. Sauté for 3 minutes.
  4. Add rice and quinoa and continue to sauté, stirring for 2 more minutes or until the grains are fragrant and coated with oil.
  5. Add broth, water, and salt. Bring to boil, then reduce heat, cover, and simmer for 20 minutes.
  6. Remove pan from heat and allow to rest for 10 minutes, covered. Fluff with a fork and serve.

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