Prep 10 mins
Cook 15 mins
This pilaf is hearty and high in protein, and tastes great as a cold quinoa salad the next day.
- 1 cup quinoa, uncooked
- 2 cups chicken stock or 2 cups vegetable broth
- 2 tablespoons olive oil
- 1⁄2 onion, diced
- 3 garlic cloves, minced
- 1 carrot, chopped finely
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1 teaspoon ground cardamom
- 1⁄2 teaspoon ground sage
- 1⁄4 cup lightly toasted pine nuts
- 1⁄4 cup raisins
- Heat olive oil in 1-quart saucepan over medium-high heat.
- Add onions, and sauté until they begin to brown.
- Lower heat to medium and add garlic and carrots.
- Sauté for 1-2 minutes, then add quinoa, pepper, cardamom and sage.
- Stir constantly for 2-3 minutes.
- Add chicken or vegetable stock and salt, and bring to a boil.
- Cover and simmer on low heat for 15 minutes or until all liquid is absorbed and quinoa is tender.
- Gently stir in raisins, cover and allow to sit for 2-3 minutes.
- Add lightly toasted pine nuts, fluff with a fork, and serve.
Made as recipe stated. Was too salty, would advise to cut salt down, or leave out completely. Would advise to add about 1/4 more quinoa. Would adjust the spices next time. Preferred it warm rather than cold.
Just finished making this and am eating it as I type. YUMMY! Plan to serve it in tomatoes for lunch for a friend so I wanted it to have time for flavors to meld. Boy!, if it's any tastier than it is warm, I might faint! lol! Two small changes: I used toasted quinoa as I find the taste is enhanced, and I smashed some roasted almonds to use instead of pine nuts. This is sure worth making over and over again....and as you can tell from my own recipes, I have a "thing" for quinoa!
Excellent--taste and presentation. Both for veggies and others too. Have made it several times already and will keep making it