Ingredients with Measurements:
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup fresh araza, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped toasted almonds
Special equipment needed: None
Step-by-step instructions:
1. Rinse the quinoa in a fine-mesh strainer and drain well.
2. In a medium saucepan, bring the water to a boil. Add the quinoa and reduce the heat to low. Cover and simmer for 15-20 minutes, or until the water is absorbed and the quinoa is tender.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes, or until softened.
4. Add the red bell pepper and sauté for another 2-3 minutes, or until softened.
5. Add the araza, cumin, smoked paprika, salt, and pepper. Sauté for 2-3 minutes, or until the araza is slightly softened.
6. Add the cooked quinoa to the skillet and stir to combine.
7. Add the cilantro and parsley and stir to combine.
8. Serve the pilaf topped with the chopped toasted almonds.
30-40 minutes
5. Temperature: None
Serving size: 4 servings
Nutritional information:
- Calories: 223
- Fat: 8g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 8g
Substitutions for ingredients:
- Quinoa can be substituted with rice or couscous.
- Araza can be substituted with any other fruit, such as mango or pineapple.
- Red bell pepper can be substituted with any other color of bell pepper.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add other vegetables, such as zucchini or carrots, for extra nutrition.
- Use different herbs, such as basil or thyme, for a different flavor profile.
Tips and tricks:
- Toast the almonds in a dry skillet over medium heat for 2-3 minutes, or until lightly browned and fragrant.
- Make sure to rinse the quinoa well before cooking to remove any bitterness.
- Use a vegetable peeler to remove the skin from the araza before dicing.
Storage instructions:
- Store any leftover pilaf in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pilaf in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the pilaf in a large bowl or on individual plates.
- Garnish with additional fresh herbs or chopped almonds.
Garnishes:
- Chopped fresh herbs, such as cilantro or parsley
- Chopped toasted almonds
Pairings:
- Grilled chicken or fish
- Roasted vegetables
- Green salad
Suggested side dishes:
- Garlic bread
- Steamed vegetables
- Roasted sweet potatoes
Troubleshooting advice:
- If the quinoa is still crunchy after cooking, add a little more water and continue cooking until tender.
- If the araza is too tart, add a little honey or sugar to balance the flavors.
Food safety advice:
- Make sure to wash all fruits and vegetables before using.
- Store any leftovers in the refrigerator and discard after 3 days.
Food history:
- Quinoa is a staple food in the Andean region of South America, where it has been cultivated for thousands of years.
- Araza is a tropical fruit native to South America, and is often used in desserts and jams.
Flavor profiles:
- The quinoa and araza provide a nutty and slightly tart flavor, while the spices add a smoky and earthy note.
Serving suggestions:
- Serve the pilaf as a main dish or as a side dish with grilled chicken or fish.
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