Versatile Quinoa Pilaf

READY IN: 1hr 5mins
loof
Recipe by canthelpmyself

After many quinoa recipes that didn't really do it for me I think I've nailed it. This is by far the best quinoa recipe I've had. It's a combination of a few ideas and makes a yummy fluffy quinoa pilaf. Similar in texture to cous cous or rice. Tinned tomatoes can be used just make sure you have the 4 cups

Top Review by loof

What a terrific way to prepare quinoa! I used the Mediterranean option and added in the suggested chopped mushrooms. Served this as a side dish to grilled chicken but it could easily be a vegetarian main course served with a nice salad. Looking forward to trying the other variations - thanks for sharing your recipe! Made for Spring Pick-A-Chef 2013

Ingredients Nutrition

Directions

  1. Preheat oven to 190 celsius.
  2. Toast quinoa in pan until its dry and popping. Let it pop for a few minutes while keeping it moving in the pan. Pour into casserole dish with a lid.
  3. Puree the tomatoes, stock cubes and garlic in a food processor or blender until very smooth and creamy. You need exactely 4 cups of this mixture. If you don't have enough you can add a little water to make up the difference. Add this mixture to the quinoa.
  4. Sautee the onion until lightly browned and add to the casserole dish. Mix it very well, put the lid on and bake for approximately 45 mins to 1 hour until the tails of the quinoa are visible and the grain is translucent. Fluff with a fork.
  5. FOR Mexican quinoa; add 3 chopped jalapenos and 1 finely chopped green capsicum on top in the last 20 minutes Also add 1 tbsp of tomato paste to the puree in the blender. Plus 1/2-1 bunch of chopped cilantro mixed through once it's out of the oven.
  6. FOR SPICED QUINOA; Fry a couple of tbsps of your favourite curry paste with the onions and add 1 cup of frozen peas in the last few minutes of cooking as well as nuts such as cashews or sliced almonds and sultanas. Garnish with coriander.
  7. FOR MEDITERRANEAN: Add 2 stalks of finely chopped celery and saute with the onions. Add a dash of white wine. Add 1 tsp of dried oregano, 1 tsp of dried basil, 1 tsp of dried marjoram and 1 tsp of chili flakes and mix through before baking. Add 1/2-1 bunch of chopped parsley, 1/4 cup of fresh oregano and 1/4 cup of chopped fresh basil and mix through once cooked.
  8. Optional: 1-2 cups of chopped mushrooms well fried.
  9. Raisins.
  10. Pine nuts.
  11. Fried eggplant.
  12. Finely chopped red capsicum.
  13. 1 cup of frozen peas.

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