Ingredients with Measurements:
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups lamb's quarters, chopped
- 1/4 cup raisins
- 1/4 cup slivered almonds
- Salt and pepper to taste
Special equipment needed:
- Medium-sized pot with lid
- Large skillet
Step-by-step instructions:
1. Rinse quinoa in a fine mesh strainer and place in a medium-sized pot with 2 cups of water. Bring to a boil, then reduce heat to low and cover. Cook for 15-20 minutes or until all the water is absorbed and the quinoa is tender.
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic and sauté until softened, about 5 minutes.
3. Add chopped lamb's quarters to the skillet and sauté until wilted, about 3-5 minutes.
4. Add cooked quinoa to the skillet and stir to combine.
5. Add raisins and slivered almonds to the skillet and stir to combine.
6. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories: 245
Fat: 9g
Carbohydrates: 36g
Protein: 8g
Fiber: 5g
Sugar: 8g
Substitutions for ingredients:
- Quinoa can be substituted with rice or couscous.
- Lamb's quarters can be substituted with spinach or kale.
- Raisins can be substituted with dried cranberries or chopped apricots.
- Slivered almonds can be substituted with chopped walnuts or pecans.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add diced tomatoes or roasted red peppers for extra flavor.
- Add a pinch of cumin or coriander for a Middle Eastern twist.
Tips and tricks:
- Rinse quinoa well before cooking to remove any bitterness.
- Toast slivered almonds in a dry skillet over medium heat for a few minutes before adding to the pilaf for extra flavor.
- Use a mix of white and red quinoa for a colorful pilaf.
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 bowl or on individual plates.
Garnishes:
Garnish with chopped fresh herbs such as parsley or cilantro.
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 continue cooking until tender.
Food safety advice:
Make sure to rinse the quinoa well before cooking to remove any debris or dirt.
Food history:
Lamb's quarters are a wild edible plant that have been used for food and medicine for centuries.
Flavor profiles:
The pilaf is savory with a hint of sweetness from the raisins and a nutty crunch from the almonds.
Serving suggestions:
Serve as a side dish or a vegetarian main dish.
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