Seasoned with Morocco's ras el hanout spice blend, this quinoa pilaf is made by pressure-cooking quinoa in minutes and enriching it with dried fruit and almonds. Lower in carbohydrates than rice, quinoa offers the same satisfying bite with an easier digestion.
In the pressure cooker, sauté the finely chopped onion in olive oil for 3 minutes until softened.
Add the rinsed quinoa, ras el hanout spice blend and salt, stirring for 1 minute to lightly toast.
Add the water, close the lid and cook for 8 minutes from the first hiss, then remove from the heat and let the pressure release naturally.
Open the lid, fluff the quinoa with a fork, then stir in the toasted almonds and raisins before serving.
Always rinse the quinoa thoroughly before cooking, or it will leave a bitter aftertaste. Allergens: contains tree nuts (almond).
Using dried apricot instead of raisins gives the pilaf a less sweet, slightly tangier character.
Admin DadaGastro · verified in test kitchenKuru üzüm yerine kayısıyla denedim, ras el hanoutun tadıyla gerçekten çok iyi gitti, hafif ve doyurucuydu.
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