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With only six percent of Americans getting the recommended amount of vegetables a day, access to delicious, easy and versatile veggie-powered meals is more important than ever. Marcus Samuelsson, an award-winning chef and cookbook author, has joined Birds Eye vegetables to help inspire and bring vegetables back to the center of the plate - especially for the next generation.
Vegetable Quinoa Pilaf
Makes 6 servings
1 bag of Birds Eye Steamfresh Broccoli, Carrot and Cauliflower Medley
1 c. quinoa
2 T. unsalted butter
2 stalks celery, finely chopped
4 scallions, white and green parts, thinly sliced
1 T. peeled and minced fresh ginger
2 garlic cloves, minced
1 T. chopped parsley
1/2 T. chopped fresh mint
1 tsp. smoked sweet paprika
Freshly ground black pepper
Cook vegetable medley according to package directions; drain and set aside.
Meanwhile, rinse quinoa well under cold water in a fine wire sieve; drain.
Bring to a boil with 2 cups water and 1/2 teaspoon salt in medium saucepan over high heat. Reduce heat to low and cover. Cook until quinoa has absorbed the water, about 15 minutes. Remove from heat.
Melt butter in large skillet. Add celery, scallions, ginger and garlic and cook, stirring often, until fragrant, about 2 minutes. Add cooked vegetable medley and mix well. Stir in parsley, mint and paprika.
Transfer quinoa to serving bowl. Fluff quinoa with fork. Add vegetable mixture and mix well. Season with salt and pepper. Serve hot.
Last updated by Parenting NH Administrator Jan 3, 2012.