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Lemon-Rosemary Quinoa Pilaf

Lemon-Rosemary Quinoa Pilaf

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients: Add ingredients to List

2 cups water
1 cup quinoa
2 teaspoon olive oil
1 bunch scallions
1 whole red bell pepper
1/2 lb asparagus
1/2 tablespoon garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried rosemary
1 (15 oz) can canned chickpea (also called garbanzo beans)
1 whole lemon
1/4 cup sliced almonds, divided

directions:

1. Place water and quinoa in a medium saucepan. Bring to a boil over high heat, then lower heat to maintain a simmer. Cover and cook until all the water is absorbed, about 10 to 12 minutes.
2. While quinoa cooks, prepare the vegetables. Heat oil in a large nonstick skillet over medium-high heat. Thinly slice scallions, reserving 2 Tbsp. of the greens, and add the rest (including white slices) to the pan, stirring slightly. Dice the bell pepper in 1/4-inch pieces, add to the pan, and stir to mix. Break off woody asparagus ends and discard; chop stalks into 1-inch lengths. Add to the bell pepper, stirring to mix. Add garlic, salt, pepper, and rosemary and stir to mix.
3. Rinse and drain chickpeas, then stir into the pepper mixture. Lower heat to medium and continue to saute.
4. Check the quinoa. When most of the water is absorbed, stir to fluff it slightly. Remove from heat and grate the zest from the lemon into the quinoa. Stir to mix, then add quinoa to the pan of vegetables. Squeeze the juice from the lemon; there should be about 3 Tbsp. of juice. Add to the pan, stirring to distribute. Stir in 3 Tbsp. of the almonds.
5. To serve, transfer to a serving bowl. Garnish with reserved scallion greens and remaining 1 Tbsp. almonds. Serve hot, room temperature, or cold.
Source: fresh Magazine May, June 2010

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Quantity Ingredients  
2 cups water  
1 cup quinoa  
2 teaspoon olive oil  
1 bunch scallions  
1 whole red bell pepper  
1/2 lb asparagus  
1/2 tablespoon garlic, minced  
1/4 teaspoon salt  
1/4 teaspoon freshly ground black pepper  
1/2 teaspoon dried rosemary  
1 (15 oz) can canned chickpea (also called garban  
1 whole lemon  
1/4 cup sliced almonds, divided  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 330 kcal (16%)
Calories from Fat 81 kcal (0%)
Total Fat 9 g (13%)
Saturated Fat 1 g (5%)
Cholesterol 0 mg (0%)
Sodium 400 mg (16%)
Total Carbohydrates 51 g (17%)
Dietary Fiber 10 g (40%)
Protein 14 g (23%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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