Looking for a nutritious dish? Registered Dietitian and tri coach, Marni Sumbal collaborated with Chef Sandy Dominguez, from the Culinary Institute of America, on this meal that's perfect to help you fuel for your next race.
Red Quinoa Pilaf With Small Veggies and Pine Nuts
- Onion, Diced - 2 ? Tbsp
- Garlic, Minced - 2 Tbsp
- Chicken or Vegetable Stock - 20 oz.
- Red Quino, Well Rinsed - 12 oz.
- Salt - ? tsp
- Ground White Pepper - ? tsp
- Bay Leaf - 1 ea.
- Thyme sprig - 1 ea.
- Red Peppers, Roasted, Diced (can use Piquillo peppers from a jar/can) - 7 oz.
- Your Favorite Seasonal Veggies, Roasted or Saut?ed - ? pound
- Pine Nuts, Toasted - ? cup
- Farmer's Cheese or Fromage Blanc - ? cup
In a medium saucepan, sweat the onions and garlic in 2 oz. of the stock until the onions are translucent.
Add the quinoa, remaining stalk, salt, pepper, bay leaf, and thyme. Bring the liquid to a boil.
Cover the pot tightly and place in a 350-degree oven until the quinoa is tender and has absorbed all the liquid (about 15 minutes).
Remove and discard the bay leaf and thyme. Fluff the quinoa with a fork to separate the grains and release steam. Fold the peppers and remaining veggies. Divide the quinoa onto serving plate or bowls and top with a sprinkle of pine nut. Top it off with a couple crumbles of cheese, and then serve.
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