1 cup Quinoa, rinsed
1 3/4 cups fresh water
1 small carrot, cut thinly
1/2 onion, minced
1 small cucumber, cubed
1/4 cup fresh parsley
1/4 tsp sea salt
2 tsp fresh basil, minced
2 tsp olive oil
1 tsp brown rice vinegar
1 tsp ume vinegar
Boil water, add salt and quinoa and stir. Lower flame, cover and let simmer. for 20 minutes. While Quinoa is cooking, Briefly sauté carrot and onion in olive oil until translucent (but not browned). Stir Quinoa with a fork and it should be fluffy and soft (if too wet, continue to cook uncovered).
Add sauté to Quinoa and gently mix with basil, cucumbers, vinegars and parsley. Enjoy!
Quinoa Pilaf is pictured here with Homemade Seitan, California Cole Slaw and Collard Greens with Rutabaga Cubes