This Moroccan-inspired quinoa pilaf is seasoned with ras el hanout and cooked in a pressure cooker in just a few minutes, then enriched with dried fruit and almonds. Quinoa has fewer carbohydrates than rice and offers similar satiety while being easier to digest.
Heat the olive oil in a pressure cooker and sauté the finely chopped onion for 3 minutes, until softened.
Add the rinsed quinoa, ras el hanout, and salt. Stir and toast for 1 minute.
Add the water and close the lid. Once the cooker reaches pressure, cook for 8 minutes, then remove it from the heat and let the pressure release naturally.
Open the lid and fluff the quinoa with a fork. Stir in the toasted almonds and raisins, then serve.
Rinse the quinoa thoroughly before cooking to remove its bitter taste. Allergen information: Contains tree nuts (almonds).
Kuru üzüm yerine kayısıyla denedim, ras el hanoutun tadıyla gerçekten çok iyi gitti, hafif ve doyurucuydu.
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