Ingredients with Measurements:
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup cooked soya beans
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the quinoa in a fine mesh strainer and set aside.
2. In a large pot, heat the olive oil over medium heat.
3. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
4. Add the ground cumin, ground coriander, turmeric, paprika, and cayenne pepper and stir to combine.
5. Add the rinsed quinoa and stir to coat with the spice mixture.
6. Add the vegetable broth and cooked soya beans and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
8. Simmer for 15-20 minutes, or until the quinoa is tender and the liquid has been absorbed.
9. Remove from heat and let sit for 5 minutes.
10. Fluff the pilaf with a fork and stir in the chopped fresh parsley.
11. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 9g
Carbohydrates: 40g
Protein: 14g
Fiber: 8g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Cooked soya beans can be substituted with cooked chickpeas or black beans.
- Parsley can be substituted with cilantro or mint.
Variations:
- Add diced bell pepper or carrots for extra vegetables.
- Add raisins or dried cranberries for sweetness.
- Add chopped nuts or seeds for crunch.
Tips and tricks:
- Rinse the quinoa before cooking to remove any bitterness.
- Use a fine mesh strainer to rinse the quinoa.
- Let the pilaf sit for 5 minutes after cooking to allow the flavors to meld.
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 bowl or on a plate.
Garnishes:
Garnish with additional chopped fresh parsley or cilantro.
Pairings:
Pair with roasted vegetables or a side salad.
Suggested side dishes:
Roasted sweet potatoes or a green salad.
Troubleshooting advice:
If the pilaf is too dry, add a splash of vegetable broth or water.
Food safety advice:
Make sure to cook the quinoa and soya beans thoroughly.
Food history:
Pilaf is a dish that originated in the Middle East and is now popular around the world.
Flavor profiles:
The pilaf has a warm and spicy flavor from the cumin, coriander, turmeric, paprika, and cayenne pepper.
Serving suggestions:
Serve the pilaf as a main dish or as a side dish with your favorite protein.
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