In large fry pan with a lid, heat the oil over medium heat. Add the onion and quinoa. Saute until the quinoa starts to brown and the onion becomes clear.
2 tablespoon olive oil, ½ onion, 2 cup quinoa
Add the broth and parsley flakes and bring to a slight boil. Cover and reduce heat.
4 cup vegetable broth, 1 teaspoon dry parsley flakes
Cook for 12 minutes, covered, until liquid is absorbed.
Fluff with a fork, recover and allow to steam for another 10 - 12 minutes. Season with salt and pepper, and serve.
Notes
Serving Suggestions: Quinoa Pilaf is good with so many things! It can be a side dish to cooked meats or the base to bowl meals and salads. To Make a Meal Prep: This recipe makes for easy lunches during the week, topped with cooked meats and veggies. Prep the recipe as directed, allow the steam to blow off.Divide the pilaf among six containers with lids. Add additional bowl ingredients. Cover and chill until ready to serve. Consume within 4 days.Make a Plan for Leftovers: Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days. Reheat in the microwave. If you store your leftovers in clear containers, they’re more likely to get eaten.