Italian Broccoli and Quinoa Pilaf

 

1

tablespoon olive oil

1/4

cup finely chopped onion

2

cloves garlic, finely chopped

1

cup uncooked quinoa, well rinsed, drained

1/4

cup julienne-cut sun-dried tomatoes (not oil-packed)

1/2

teaspoon dried oregano leaves

1/4

teaspoon salt

2

cups water

2

cups Green Giant Select® frozen broccoli florets

Shredded fresh Parmesan cheese, if desired

• 1 In 3-quart saucepan, heat oil over medium heat. Add onion and garlic; cook about 2 minutes or until onion is crisp-tender, stirring occasionally.
• 2 Add quinoa, sun-dried tomatoes, oregano, salt and water. Heat to boiling. Cover; reduce heat. Simmer 8 minutes. Uncover; stir in broccoli. Cover; cook 7 to 8 minutes longer or until broccoli and quinoa are tender.
• 3 To serve, sprinkle with Parmesan cheese.