Vegetable quinoa pilaf is a whole-grain dish made by cooking quinoa blended with bulgur alongside carrot and peas in olive oil. Standing in for the more usual grain, it offers a lighter alternative for a brunch spread.
Heat the olive oil in a pot and sauté the onion and carrot for 6 minutes until soft, then add the peas and sauté for 2 more minutes.
Add the rinsed quinoa and bulgur and toast for 1 minute, pour in the water and salt, bring to a boil, then simmer, covered, over low heat for 15 minutes.
Remove from the heat and let it rest, covered, for 10 minutes, then fluff with a fork and serve.
Rinse the quinoa well before cooking, or its natural coating leaves a bitter taste. Let the pilaf rest for 10 minutes after cooking, or the grains will stay clumped together. Allergens: contains gluten (bulgur).
Using fresh broad beans instead of peas gives the pilaf a creamier texture; you may need an extra tablespoon of cooking liquid in that case.
Admin DadaGastro · verified in test kitchenKinoayı tarifte yazan gibi durulamayı unuttum, hafif acımsı bir tat kaldı ve 4 kişilik porsiyonun yarısı öyle kaldı; bir sonraki seferde en az kaç dakika durulamam yeterli olur?
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