Ingredients with Measurements:
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can (15 oz) Härkis (Fava Bean Protein)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- Juice of 1 lemon
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 vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the quinoa is tender.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and cook for 3-4 minutes, or until softened.
4. Add the garlic and red bell pepper and cook for another 2-3 minutes, or until the pepper is tender.
5. Add the Härkis, cumin, smoked paprika, cayenne pepper, salt, and pepper, and cook for 5-7 minutes, or until the Härkis is heated through and the spices are fragrant.
6. Add the cooked quinoa to the skillet and stir to combine.
7. Add the parsley, cilantro, mint, and lemon juice, and stir to combine.
8. Serve hot.
Preparation time is 10 minutes and cooking time is 25-30 minutes.
5. Temperature: None
Serving size: This recipe serves 4.
Nutritional information:
- Calories: 315
- Fat: 10g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 14g
Substitutions for ingredients: You can substitute vegetable broth with chicken broth or water. You can also substitute Härkis with chickpeas or black beans.
Variations: You can add other vegetables like zucchini, eggplant, or mushrooms to the pilaf. You can also add nuts like almonds or pistachios for crunch.
Tips and tricks: Make sure to rinse the quinoa well before cooking to remove any bitterness. You can also toast the quinoa in a dry skillet before cooking to enhance its nutty flavor.
Storage instructions: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions: Reheat the pilaf in a skillet over medium heat until heated through.
Presentation ideas: Serve the pilaf in a large bowl or on individual plates.
Garnishes: Garnish with additional fresh herbs or lemon wedges.
Pairings: This pilaf pairs well with grilled chicken or fish.
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 liquid and continue cooking until tender.
Food safety advice: Make sure to cook the Härkis and quinoa to the recommended temperature to ensure they are safe to eat.
Food history: Härkis is a Finnish brand of fava bean protein that has become popular as a meat substitute in recent years.
Flavor profiles: This pilaf has a nutty flavor from the quinoa, smoky and spicy flavors from the spices, and a fresh and herbaceous flavor from the fresh herbs and lemon juice.
Serving suggestions: Serve this pilaf as a main dish or as a side dish with your favorite protein.
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Region: Finnish