Grandpa Kline's Poppycock {Not Your Average Caramel Corn}

Until a few months ago if you had asked me what "quinoa" was I would have had absolutely no clue. And for anyone who is unsure as I was...from Wikipedia...

 Quinoa (pron.: /ˈkiːnwɑː/ or /kɨˈnoʊ.ə/, Spanish: quinua, from Quechua: kinwa), a species of goosefoot (Chenopodium), is a grain-like crop grown primarily for its edible seeds.

This grain is actually very tasty. As I have tried to incorporate new healthy options into our diet, I have enjoyed trying new recipes. When looking for something to do with quinoa, I didn't find anything that looked overly thrilling, so I took basic cooking directions for the grain and came up with this delicious pilaf. Next time you are planning white rice...think quinoa...a very healthy substitute!

Quinoa Pilaf with Red Onions and Mushrooms
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Ingredients

• 1 c quinoa, uncooked
• 1 Tbsp + 1 tsp olive oil
• 2 c chicken broth
• 1/2 c red onion, finely chopped
• 4 oz mushrooms, coarsely chopped
• 2 cloves garlic, minced
• 2 Tbsp fresh chopped parsley
• Salt and pepper to taste

Instructions

1. Rinse quinoa in water and drain through mesh strainer.
2. Heat 1 Tbsp olive oil in medium pan.
3. Add quinoa to the oil and toast until golden brown, 3-5 minutes.
4. Add broth to pan and bring to a boil.
5. Reduce heat, cover and simmer on low 15-25 minutes until quinoa is tender and most of the liquid is absorbed.
6. In separate pan, add additional 1 tsp olive oil. 
7. Sauté onions and garlic 2-3 minutes.
8. Add mushrooms and sauté for 2-3 minutes. Set mixture aside.
9. When quinoa is finished, add the sautéed mixture and parsley, stir well and fluff with a fork.
10. Season with salt and pepper to taste.

Serves 4.

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-Rach