Vibrant Quinoa Pilaf with Dried Fruit & Spices
This quinoa pilaf is packed with protein, vibrant flavors, and a mix of sweet and savory ingredients—perfect as a warm side or a chilled salad.
Equipment
- medium-size saucepan
- Large mixing bowl
- Measuring spoons
- grater
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 saucepan with water and bring to a boil.
- Add the quinoa and cook, uncovered, over medium-high heat for 10 minutes.
- Drain the quinoa and set aside, fluffing with a fork to let the steam escape and prevent overcooking.
- In a large mixing bowl, whisk together the olive oil, lemon juice, salt, pepper, turmeric, garlic, ginger, and cumin.
- Stir in the cooked quinoa and dried fruit.
- Top with toasted almonds, chopped parsley, and grated carrot before serving.
Notes & Wine Advice
Wine advice:
Pair with a light, citrusy white wine like Pinot Grigio or a fresh Sauvignon Blanc to enhance the tangy flavors.
Pair with a light, citrusy white wine like Pinot Grigio or a fresh Sauvignon Blanc to enhance the tangy flavors.
Nutrition values
Calories: 280 kcal | Carbohydrates: 50 g | Protein: 8 g | Fat: 9 g | Sugar: 18 g