Ingredients with Measurements:
- 1 cup quinoa
- 2 cups water
- 1/2 cup Cornelian cherries, pitted and chopped
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped scallions
- 1/4 cup olive oil
- 1/4 cup lemon juice
- Salt and pepper to taste
Special equipment needed:
- Medium-sized saucepan with lid
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Mixing bowl
- Fork
Step-by-step instructions:
1. Rinse the quinoa in a fine-mesh strainer under cold running water for 1-2 minutes.
2. In a medium-sized saucepan, bring the water to a boil over high heat.
3. Add the rinsed quinoa to the boiling water and stir.
4. Reduce the heat to low, cover the saucepan with a lid, and simmer for 15-20 minutes or until the quinoa is tender and the water is absorbed.
5. Remove the saucepan from the heat and let it stand for 5 minutes.
6. Fluff the quinoa with a fork and transfer it to a mixing bowl.
7. Add the Cornelian cherries, dried cranberries, chopped walnuts, fresh parsley, fresh mint, and chopped scallions to the mixing bowl.
8. In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
9. Pour the dressing over the quinoa mixture and toss to combine.
10. Serve warm or at room temperature.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Simmer on low heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 35g
Protein: 7g
Fiber: 5g
Sugar: 7g
Sodium: 80mg
Substitutions for ingredients:
- Cornelian cherries can be substituted with dried cherries or cranberries.
- Walnuts can be substituted with pecans or almonds.
- Parsley and mint can be substituted with cilantro or basil.
- Olive oil can be substituted with avocado oil or grapeseed oil.
- Lemon juice can be substituted with lime juice or apple cider vinegar.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use quinoa and brown rice instead of just quinoa.
- Add roasted vegetables like sweet potatoes or butternut squash.
Tips and tricks:
- Rinse the quinoa thoroughly to remove any bitterness.
- Let the quinoa stand for 5 minutes after cooking to allow it to absorb any remaining moisture.
- Toast the chopped walnuts in a dry skillet over medium heat for a few minutes to enhance their flavor.
Storage instructions:
Store the 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.
Garnishes:
Garnish with additional chopped herbs or a sprinkle of chopped nuts.
Pairings:
Pair with grilled chicken or fish for a complete meal.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
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 thoroughly wash all produce before using.
Food history:
Cornelian cherries are a fruit native to Europe and Asia and have been used in traditional medicine for centuries.
Flavor profiles:
The pilaf has a nutty and slightly sweet flavor from the quinoa and dried fruit, with a tangy kick from the lemon dressing.
Serving suggestions:
Serve as a side dish or as a main dish with added protein.
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