Quinoa Pilaf
A protein-rich pilaf that can be served warm or chilled, perfect as a side or salad.
Equipment
- Medium saucepan, large bowl
Ingredients
- 1 cup 168 g uncooked quinoa, rinsed and drained
- 2 tablespoons 30 ml extra-virgin olive oil
- 2 tablespoons 30 ml fresh lemon juice
- 1 teaspoon fine sea salt to taste
- ¼ to ½ teaspoon ground black pepper or cayenne pepper to taste
- 1 teaspoon turmeric
- 1 clove garlic grated
- 1 teaspoon grated gingerroot
- ½ teaspoon ground cumin
- ½ cup 80 g mix of chopped dried dates, cherries, and raisins
- Handful toasted slivered almonds
- Handful chopped fresh parsley
- 1 carrot peeled, washed, and grated
Instructions
- Fill a medium-size saucepan with water and bring to a boil.
- Add the quinoa and cook, uncovered, over medium-high heat for 10 minutes.
- Drain and set aside, fluffing with a fork every now and then to let the steam escape and prevent further cooking.
- In a large-size bowl, whisk together the oil, lemon juice, salt, pepper, turmeric, garlic, ginger, and cumin.
- Stir in the quinoa and dried fruit.
- Decorate with the almonds, parsley, and carrot.
Notes & Wine Advice
Serving Tip:
Serve warm as a side dish or chilled as a salad with fresh greens and a protein like Crispy Tofu Fries for extra crunch.
Wine Advice:
Pair with a crisp, citrusy white wine like Sauvignon Blanc or a light, floral Riesling.
Nutrition values
Calories: 340 kcal | koolhydraten: 60 g | Eiwitten: 7 g | Vet: 9 g | Suiker: 16 g