TOASTED ALMOND AND QUINOA PILAF
From the LCBO's Food&Drink, Autumn 2011. This pilaf is surprisingly flavorful and makes for lovely presentation. It is easily made vegetarian by substituting vegetable stock. Though it is meant to be made with quinoa and almonds, I had millet and flax seed on hand, and it was still delicious. To use millet, add an extra 1/2 c of stock and give it an extra 5 minutes of both cooking and covered time.
Provided by Isabeau
Categories Grains
Time 35m
Yield 1 pilaf, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium sauce pan, bring broth to boil over medium-high heat. Add drained quinoa. Cover and reduce heat, simmering until most of the liquid has been absorbed, about 15 minutes (20 for millet). Remove from heat and let stand covered for 10 minutes (15 for millet). Fluff with fork and set aside.
- In a large skillet, heat oil over medium-high heat. Add shallots and cook just until tender, about 3 minutes. Add garlic, salt, and pepper and cook until fragrant but not browned, about 1 minute. Add carrots, beets, and green onions, tossing to coat and cook 2 minutes. Stir in almonds and quinoa and toss gently until well combined. Sprinkle with parsley and serve warm or at room temperature. (Crumbled blue cheese optional topping).
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Lx jaiswal
[email protected]I'm definitely going to be making this pilaf again. It's a great way to change up my usual side dish routine.
Humayun Kobir Talukdar
[email protected]This is a great recipe for a quick and easy weeknight meal.
Taylor Maki
[email protected]The pilaf was a bit too spicy for my taste, but that's easily fixed by reducing the amount of cayenne pepper.
Mubasher Khan
[email protected]This pilaf was a great way to use up some leftover quinoa. It was easy to make and very flavorful.
ami alone
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of quinoa, but I'm so glad I did! The quinoa was cooked perfectly and the flavors were amazing.
Muronda Sulaiti
[email protected]This is the best pilaf I've ever had! The toasted almonds and spices really make it something special.
Najifa Jerin Rodela
[email protected]I'm not a very experienced cook, but this recipe was easy to follow and the results were amazing! I'm definitely going to make this again.
Shishir rai Hangbang
[email protected]This pilaf was the perfect side dish for my roasted chicken. It was flavorful and filling, and it really complemented the chicken well.
Md. Selim reja Habib
[email protected]I'm not a huge fan of quinoa, but this recipe was so good that I went back for seconds!
kashif shafi
[email protected]I'm always looking for new and exciting ways to cook quinoa, and this recipe definitely delivered! The toasted almonds added a nice crunch and the spices were perfectly balanced.
Jubel Ahmed
[email protected]This dish was a hit at my dinner party! Everyone raved about the flavor.
Rickdale Robinson
[email protected]I love how versatile this recipe is. I've made it with different types of nuts and grains, and it's always delicious.
Gghs Ramarian
[email protected]This is my new favorite pilaf recipe! It's so easy to make and always turns out perfect.
Clayton Bennett
[email protected]The pilaf was a bit dry for my taste, but the flavors were great. I'll try adding more liquid next time.
William Fwesa
[email protected]I'm not usually a fan of quinoa, but this recipe changed my mind! The toasted almonds and spices really took it to the next level.
Awais Bukhari
[email protected]This pilaf was so easy to make and turned out so flavorful! I used vegetable broth instead of chicken broth and it was still delicious.