Quinoa Pilaf With Cardamom and Sage
photo by Whats Cooking
- Ready In:
- 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.
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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!
This dish is absolutely gorgeous. So easy to prepare and so yummy. I'm new to cooking and I use this recipe over and over again. Everybody loves it. The flavors are just incredible, it's kind of like a paella. I really enjoy eating it. I also use veg broth to make it vegan. Thank you for posting it.
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RECIPE SUBMITTED BY
Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>. I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry. Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course! My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.