Best 2 Spring Vegetable And Quinoa Pilaf Recipes
Spring Vegetable and Quinoa Pilaf: A Vibrant Fusion of Freshness and Flavor
As the sun awakens the earth, heralding the arrival of spring, it's time to celebrate the season's bounty with a dish that captures the essence of nature's renewal. The Spring Vegetable and Quinoa Pilaf is a symphony of vibrant colors, textures, and flavors, offering a delightful culinary experience. This versatile dish combines the goodness of quinoa, a protein-packed grain, with an array of fresh spring vegetables, each contributing its unique charm. From the crispness of sugar snap peas to the sweetness of carrots and the earthy notes of asparagus, every bite is a celebration of spring's offerings. Infused with aromatic herbs and spices, this pilaf is a symphony of flavors that will tantalize your taste buds. Whether you're looking for a wholesome vegetarian main course or a delectable side dish to complement your favorite protein, the Spring Vegetable and Quinoa Pilaf is a culinary delight that will brighten your table and nourish your body.
In addition to the main recipe, the article also offers variations to cater to diverse dietary preferences and taste profiles. For a vegan version, simply substitute vegetable broth for chicken broth and use plant-based butter. If you prefer a gluten-free option, use certified gluten-free quinoa and tamari or coconut aminos instead of soy sauce. For those who enjoy a bit of heat, adding a pinch of cayenne pepper or red pepper flakes will give the pilaf a spicy kick. Furthermore, the recipe includes instructions for cooking the pilaf in a traditional pot on the stovetop or using a rice cooker for added convenience. With its versatility, dietary adaptations, and step-by-step instructions, this article provides everything you need to create a delicious and nutritious Spring Vegetable and Quinoa Pilaf that will impress your family and friends.
SPRING VEGETABLE AND QUINOA PILAF
Provided by Lora Zarubin
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Bring broth and 1/2 teaspoon sea salt to boil in medium saucepan; add quinoa. Cover, reduce heat to low, and simmer until quinoa is tender and broth is absorbed, about 15 minutes. Remove from heat; fluff with fork. Cover and reserve.
- Meanwhile, bring 1 1/4 cups water to boil in large nonstick skillet over medium heat. Add beets. Cover and cook until beets are tender, about 8 minutes. Uncover; cook until any water in skillet evaporates. Increase heat to medium-high. Add olive oil and garlic; sauté 30 seconds. Add all bell peppers, asparagus, and zucchini. Sprinkle with sea salt and black pepper. Sauté until just tender, about 8 minutes. Add cooked quinoa, green onions, and parsley to vegetables in skillet; toss to combine. Season with sea salt and pepper.
QUINOA AND SPRING VEGETABLE PILAF
Provided by Bon Appétit Test Kitchen
Categories Side Sauté Fourth of July Picnic Low Fat Vegetarian Quick & Easy Low Cal Mother's Day Dinner Lunch Spring Family Reunion Healthy Low Cholesterol Engagement Party Party Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Bring 2 1/2 cups water to boil in small saucepan. Add quinoa and 1 teaspoon salt; return to boil, then reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 17 minutes. Drain if necessary.
- Puree broth, 1 cup peas, 4 tablespoons mint, and garlic in blender until smooth
- Melt butter in large nonstick skillet over medium heat. Add leek and shallots; sauté until soft and light brown, about 4 minutes. Stir in mushrooms, then asparagus; sauté until mushrooms are tender and asparagus is crisp-tender, about 5 minutes. Mix in puree and 1 cup peas; stir until heated through, about 2 minutes. Add quinoa; stir to coat.
- Divide pilaf among bowls; sprinkle with remaining 1 tablespoon mint and serve.
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling.
- Rinse the Quinoa: Rinsing the quinoa before cooking helps to remove any bitter saponins, which can give the quinoa a soapy taste.
- Use a Good Quality Vegetable Broth: The vegetable broth you use will make a big difference in the flavor of the pilaf. Look for a broth that is low in sodium and has a rich, flavorful taste.
- Sauté the Vegetables: Sautéing the vegetables before adding them to the quinoa helps to bring out their flavor and give them a slightly caramelized texture.
- Cook the Quinoa According to Package Directions: Be sure to follow the package directions for cooking the quinoa. The cooking time will vary depending on the type of quinoa you are using.
- Fluff the Quinoa: Once the quinoa is cooked, fluff it with a fork to separate the grains.
- Add the Vegetables and Herbs: Stir the sautéed vegetables and herbs into the cooked quinoa. Be gentle so you don't break up the quinoa grains.
- Season to Taste: Taste the pilaf and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.
Conclusion:
Spring Vegetable and Quinoa Pilaf is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and fresh flavors, this pilaf is sure to be a hit at your next gathering.
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