Ingredients with Measurements:
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped almonds
Special equipment needed:
- Large saucepan 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 large saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the quinoa, cumin, coriander, salt, and black pepper to the saucepan. Stir to combine.
4. Add the vegetable broth to the saucepan and bring to a boil. Reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes or until the quinoa is tender and the liquid is absorbed.
5. Remove the saucepan from the heat and let it sit for 5 minutes.
6. Fluff the quinoa with a fork and stir in the parsley, cilantro, and almonds.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for sautéing onions and garlic
- Low heat for simmering quinoa
Serving size:
- 4 servings
Nutritional information:
- Calories: 230
- Fat: 9g
- Carbohydrates: 31g
- Protein: 9g
- Fiber: 5g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Olive oil can be substituted with vegetable oil or butter.
- Onion can be substituted with shallots or leeks.
- Garlic can be substituted with garlic powder.
Variations:
- Add diced carrots, celery, or bell peppers to the pilaf for added flavor and nutrition.
- Substitute the almonds with pine nuts or walnuts.
- Add raisins or dried cranberries for a touch of sweetness.
Tips and tricks:
- Rinse the quinoa well to remove any bitterness.
- Toast the almonds in a dry skillet over medium heat for a few minutes for added flavor.
- Use a fork to fluff the quinoa to prevent it from becoming mushy.
Storage instructions:
- Store leftover quinoa pilaf in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat the quinoa pilaf in the microwave or on the stovetop with a splash of water or broth to prevent it from drying out.
Presentation ideas:
- Serve the quinoa pilaf in a bowl or on a plate.
- Garnish with additional chopped herbs or toasted nuts.
Pairings:
- Serve the quinoa pilaf as a side dish with grilled chicken or fish.
- Pair with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted vegetables
- Side salad
- Grilled chicken or fish
Troubleshooting advice:
- If the quinoa is still crunchy after simmering, add more liquid and continue cooking until tender.
Food safety advice:
- Store leftover quinoa pilaf in the refrigerator within 2 hours of cooking.
- Reheat leftover quinoa pilaf to an internal temperature of 165°F before consuming.
Food history:
- Quinoa is a grain-like crop that originated in the Andean region of South America.
Flavor profiles:
- Nutty, earthy, and slightly sweet.
Serving suggestions:
- Serve the quinoa pilaf hot or cold as a side dish or main course.
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