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Chicken diavolo and quinoa salad shot at Lucy Waverman's home in Toronto, Ontario on June 5, 2014. (Peter Power/The Globe and Mail)
Chicken diavolo and quinoa salad shot at Lucy Waverman's home in Toronto, Ontario on June 5, 2014. (Peter Power/The Globe and Mail)

Quinoa Pilaf Add to ...

Red quinoa has more texture than white and has a nuttier flavour.

Follow on Twitter: @lucywaverman

  • Ready time: 20 minutes
  • Servings: 4

Ingredients

1 tbsp butter

3/4 cup finely chopped onions

1 1/2 tsp chopped garlic

Pinch cayenne

1 1/2 cup red quinoa, rinsed well

3 cups chicken stock or water

To finish

1 1/2 tbsp butter

Salt

Method

Heat butter in pot or sauté pan on medium heat. Add onions and sauté for 3 minutes, add garlic and cayenne and sauté 1 minute longer. Onions should be softened. Stir in quinoa. Add stock and bring to boil.

Reduce heat and cover. Simmer for 12 to 14 minutes or until al dente. Drain if needed. Stir in butter and salt before serving.

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