Moroccan Quinoa Pilaf Food

QUINOA PILAF

Steps:

• Rinse quinoa if instructed on box: Check your box of quinoa, if it recommends rinsing the quinoa, place the quinoa in a large sieve and rinse it until the water runs clear. (Some brands don't require rinsing.)
• Sauté onion, bell pepper, garlic, pine nuts: Heat 1 Tbsp of olive oil on medium high heat in a 1 1/2 to 2 quart pot. Add the onion, bell pepper, garlic and pine nuts and cook, stirring occasionally until the onions are translucent, but not browned.
• Add quinoa: Add the uncooked quinoa and cook, stirring occasionally for a couple more minutes. You can let some of the quinoa get a little toasted.
• Add water, salt, bring to simmer: Add 2 cups of water and one teaspoon of salt. Bring to a boil and reduce the heat to low so that the quinoa and water are simmering while the pot is partially covered (enough to let out some steam). Simmer for 20 minutes, or until the quinoa is tender and the water has been absorbed. Remove from heat and put into a large serving bowl. Fluff up with a fork.

MOROCCAN QUINOA PILAF

Steps:

• Melt 2 tablespoons of butter plus 1 tablespoon oil in a medium saucepan over medium to medium-low heat. Add onions, garlic and a pinch of salt and saute until soft and tender, about 4 to 5 minutes.
• Increase the heat to high and add in the raisins and Ras el Hanout. Pour in the water and chicken broth, and add in the rinsed quinoa. Bring to a boil, cover and reduce heat to low. Simmer the quinoa for 12 minutes. Remove the pan from the heat and let stand (covered) for 5 minutes before fluffing with a fork.
• Add the warm quinoa (and any liquids leftover in the pan) to a large bowl. Add in the cabbage, carrots, garbanzo beans and tear the fresh mint leaves. Toss the ingredients together, taste and season with more kosher salt if desired.
• Transfer the warm pilaf to a serving dish, sprinkle with chopped pistachios and extra mint leaves and serve immediately.

VEGETABLE QUINOA PILAF

Steps:

• Rinse quinoa with cold water according to the directions on the package; drain.
• In a medium saucepan, combine quinoa and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until quinoa is tender and liquid is absorbed.
• In a medium skillet, heat oil over medium-high heat. Add leeks, peppers, carrots, and celery. Cook for 6 minutes or until vegetables are tender, stirring occasionally. Stir in garlic; cook 1 minute.
• Combine vegetable mixture and quinoa. Stir in cheese, salt, and pepper. Sprinkle with parsley.

MOROCCAN STYLE QUINOA

Steps:

• Heat the oil, sauté the onion for 2 - 3 minutes, until it's transparent. Add the garlic and spices and cook for a further 1 minute.
• Rinse the quinoa thoroughly, using a strainer. Add the quinoa to the pan with the onion and lime zest, stir.
• Measure the water and lime juice in a jug to make 2 cups of liqud.
• Add the water to the pan and gently bring it to the boil,continue to stir.Once boiled, cover the pan, reduce the heat and simmer for 15 minutes or until the water has completely absorbed into the quinoa.
• Add add the almonds, currants and coriander.
• Garnish with lime wedges and serve.