Ingredients with Measurements:
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped Calamus Erectus leaves
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped almonds
Special Equipment Needed:
- Medium-sized saucepan with lid
- Large skillet
Step-by-Step Instructions:
1. Rinse quinoa in a fine-mesh strainer and drain well.
2. In a medium-sized saucepan, bring water to a boil.
3. Add quinoa to the boiling water, reduce heat to low, and cover the saucepan with a lid.
4. Cook quinoa for 15-20 minutes or until all the water is absorbed and the quinoa is tender.
5. In a large skillet, heat olive oil over medium heat.
6. Add chopped onion and garlic to the skillet and sauté for 2-3 minutes or until the onion is translucent.
7. Add ground cumin, ground coriander, ground turmeric, salt, and black pepper to the skillet and stir well.
8. Add chopped Calamus Erectus leaves to the skillet and sauté for 2-3 minutes or until the leaves are wilted.
9. Add cooked quinoa to the skillet and stir well to combine with the onion and Calamus Erectus mixture.
10. Add chopped fresh parsley and chopped almonds to the skillet and stir well.
11. Cook for an additional 2-3 minutes or until the pilaf is heated through.
12. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 230
- Total fat: 9g
- Saturated fat: 1g
- Cholesterol: 0mg
- Sodium: 300mg
- Total carbohydrate: 32g
- Dietary fiber: 6g
- Sugars: 2g
- Protein: 8g
Substitutions for ingredients:
- Instead of Calamus Erectus leaves, you can use spinach or kale leaves.
- Instead of almonds, you can use cashews or pine nuts.
Variations:
- Add diced carrots or bell peppers to the skillet for extra flavor and nutrition.
- Use vegetable broth instead of water to cook the quinoa for a richer flavor.
- Add cooked chicken or shrimp to the skillet for a protein-packed meal.
Tips and Tricks:
- Rinse quinoa well before cooking to remove any bitterness.
- Toast the almonds in a dry skillet over medium heat for a few minutes before adding them to the skillet for extra crunch and flavor.
- Use a fork to fluff the quinoa after cooking for a light and fluffy texture.
Storage Instructions:
- Store leftover pilaf in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat 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 fresh parsley or chopped almonds.
Garnishes:
- Fresh parsley
- Chopped almonds
Pairings:
- Grilled chicken or fish
- Roasted vegetables
Suggested Side Dishes:
- Steamed broccoli
- Roasted sweet potatoes
Troubleshooting Advice:
- If the quinoa is still crunchy after cooking, add a little more water and cook for an additional 5-10 minutes.
Food Safety Advice:
- Make sure to wash Calamus Erectus leaves thoroughly before using them in the recipe.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
- Quinoa is an ancient grain that originated in the Andean region of South America.
Flavor Profiles:
- Nutty
- Earthy
- Savory
Serving Suggestions:
- Serve as a side dish or a main course.
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