Ingredients with Measurements:
- 1 cup quinoa
- 2 cups vegetable broth
- 1/2 cup raw cashews
- 1 tablespoon olive oil
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley
Special Equipment Needed:
- Large saucepan with lid
- Skillet
Step-by-Step Instructions:
1. Rinse the quinoa in a fine mesh strainer and drain well.
2. In a large saucepan, bring the vegetable broth to a boil. Add the quinoa and reduce the heat to low. Cover and simmer for 15-20 minutes, or until the quinoa is tender and the liquid is absorbed.
3. While the quinoa is cooking, heat the olive oil in a skillet over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
4. Add the cashews, cumin, coriander, turmeric, salt, and pepper to the skillet. Cook for 2-3 minutes, stirring frequently, until the cashews are lightly toasted and the spices are fragrant.
5. Add the cashew mixture to the cooked quinoa and stir to combine. Stir in the chopped parsley.
6. Serve hot or at room temperature.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Simmer on low heat
Serving size:
Makes 4 servings
Nutritional information:
Per serving:
Calories: 256
Fat: 11g
Carbohydrates: 32g
Protein: 9g
Fiber: 4g
Sugar: 2g
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- Almonds or peanuts can be used instead of cashews.
- You can use any type of onion you prefer.
Variations:
- Add diced carrots or bell peppers to the skillet with the onion and garlic.
- Stir in some cooked chickpeas or black beans for added protein.
- Top with crumbled feta cheese or sliced avocado before serving.
Tips and Tricks:
- Toasting the cashews and spices in the skillet before adding them to the quinoa adds extra flavor.
- Be sure to rinse the quinoa well before cooking to remove any bitterness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the pilaf in a large serving dish or individual bowls. Garnish with additional chopped parsley or sliced scallions.
Garnishes:
Chopped parsley, sliced scallions, crumbled feta cheese, sliced avocado
Pairings:
This pilaf pairs well with grilled chicken or fish.
Suggested Side Dishes:
Roasted vegetables, green salad, garlic bread
Troubleshooting Advice:
If the quinoa is still crunchy after simmering for 20 minutes, add a little more broth or water and continue cooking until tender.
Food Safety Advice:
Be sure to store leftovers properly in the refrigerator and reheat to an internal temperature of 165°F before consuming.
Food History:
Quinoa is an ancient grain that has been cultivated in the Andes region of South America for over 5,000 years. It was considered a sacred crop by the Incas and was known as the "mother of all grains."
Flavor Profiles:
This pilaf has a nutty and slightly spicy flavor from the quinoa, cashews, and spices.
Serving Suggestions:
Serve this pilaf as a side dish or as a vegetarian main course.
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