Ingredients with Measurements:
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup purple bauhinia flowers, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Medium-sized pot with lid
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Rinse the quinoa in a fine-mesh strainer and drain well.
2. In a medium-sized pot, bring the water to a boil over high heat.
3. Add the quinoa and reduce the heat to low. Cover and simmer for 15-20 minutes, or until the water is absorbed and the quinoa is tender.
4. While the quinoa is cooking, heat the olive oil in a large skillet over medium heat.
5. Add the onion and garlic and sauté for 3-4 minutes, or until the onion is translucent.
6. Add the chopped bauhinia flowers and sauté for another 2-3 minutes, or until the flowers are wilted.
7. Season with salt and black pepper.
8. Add the cooked quinoa to the skillet and stir to combine.
9. Cook for another 2-3 minutes, or until heated through.
10. Remove from heat and stir in the chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Cook on low heat
Serving size:
4 servings
Nutritional information:
Calories: 200
Fat: 5g
Carbohydrates: 32g
Protein: 7g
Fiber: 5g
Substitutions for ingredients:
- White quinoa can be used instead of purple quinoa
- Red onion can be used instead of white onion
- Chopped spinach or kale can be used instead of bauhinia flowers
Variations:
- Add cooked chicken or tofu for added protein
- Add chopped nuts or seeds for added crunch
- Add dried cranberries or raisins for added sweetness
Tips and tricks:
- Rinse the quinoa well to remove any bitterness
- Use a fork to fluff the quinoa after it's cooked
- Be careful not to overcook the bauhinia flowers, as they can become mushy
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 additional chopped parsley or bauhinia flowers.
Pairings:
Serve 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 water and continue cooking until tender.
Food safety advice:
Make sure to rinse the quinoa well to remove any debris.
Food history:
Bauhinia flowers are commonly used in Asian cuisine and are known for their vibrant purple color.
Flavor profiles:
The pilaf has a nutty flavor from the quinoa, with a slightly sweet and floral taste from the bauhinia flowers.
Serving suggestions:
Serve as a main dish or as a side dish with grilled chicken or fish.
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