Ingredients with Measurements:
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped walnuts
- 1/4 cup chopped dried cranberries
- 1/4 cup chopped fresh parsley
- 1 tablespoon roseroot powder
Special equipment needed:
- Large saucepan with lid
- Wooden spoon
- Measuring cups and spoons
- 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.
3. Add the onion and garlic and sauté for 5 minutes or until softened.
4. Add the quinoa, vegetable broth, rosemary, thyme, salt, and black pepper to the saucepan and stir well.
5. Bring the mixture to a boil, then reduce the heat to low and cover the saucepan.
6. Simmer for 15-20 minutes or until the quinoa is tender and the liquid has been absorbed.
7. Remove the saucepan from the heat and let it sit covered for 5 minutes.
8. Fluff the quinoa with a fork and stir in the walnuts, cranberries, parsley, and roseroot powder.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Medium heat for sautéing; low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 310
Fat: 14g
Carbohydrates: 38g
Fiber: 5g
Protein: 9g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Walnuts can be substituted with pecans or almonds.
- Dried cranberries can be substituted with raisins or chopped apricots.
- Roseroot powder can be substituted with turmeric or cumin.
Variations:
- Add chopped carrots, celery, or bell peppers for extra flavor and nutrition.
- Use quinoa flakes instead of quinoa for a quicker cooking time.
- Add cooked chicken or shrimp for a protein boost.
Tips and tricks:
- Rinse the quinoa well to remove any bitterness.
- Toast the walnuts in a dry skillet for a few minutes before adding them to the pilaf for extra flavor.
- Use a fork to fluff the quinoa to prevent it from becoming mushy.
Storage instructions:
Store any leftovers 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 fresh parsley or chopped walnuts.
Pairings:
Pair with roasted chicken or grilled fish.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the quinoa is still crunchy after the cooking time, add a little more liquid and continue cooking until tender.
- If the pilaf is too dry, add a little more broth or water.
Food safety advice:
Make sure to cook the quinoa and vegetables thoroughly to prevent foodborne illness.
Food history:
Roseroot, also known as Rhodiola rosea, is a plant that grows in cold regions of the world and has been used for centuries in traditional medicine for its adaptogenic properties.
Flavor profiles:
This pilaf has a nutty and slightly sweet flavor with a hint of rosemary and thyme.
Serving suggestions:
Serve as a side dish or as a main dish with added protein.
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