Quinoa pilaf with peas, mint & Parmesan from My Family Table: Simple Wholefood Recipes from 'Petite Kitchen' (page 199) by Eleanor Ozich

  • lemons
  • chicken stock
  • Show all ingredients...

  • EYB Comments

    Can substitute vegetable stock for chicken stock. Errors in the book's original printing -- Missing ingredients: 1 cup fresh or frozen peas, 2 handfuls of fresh mint, roughly chopped, 1 cup grated Parmesan. Procedure: Add the peas when the liquid is almost absorbed when cooking the quinoa (about 2-3 minutes before its ready.) Stir in the mint and Parmesan along with the remaining ingredients before serving. The online link for this recipe is to the publisher's website where a PDF of the corrected recipe can be downloaded.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable stock for chicken stock. Errors in the book's original printing -- Missing ingredients: 1 cup fresh or frozen peas, 2 handfuls of fresh mint, roughly chopped, 1 cup grated Parmesan. Procedure: Add the peas when the liquid is almost absorbed when cooking the quinoa (about 2-3 minutes before its ready.) Stir in the mint and Parmesan along with the remaining ingredients before serving. The online link for this recipe is to the publisher's website where a PDF of the corrected recipe can be downloaded.

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