Quinoa Pilaf
Quinoa Pilaf
COOKING LABEL
Medium
Prep Time
5 min.
Cook Time
35 min.
Serves
4 servings
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Full Product Description
Quinoa pilaf requires a few extra steps you'll find well worth the time and effort. Some pantry staple ingredients and a few Pasolivo favorites can take this otherwise boring side dish of cooked quinoa to a deliciously complex and satisfying accompaniment to your protein of choice.
Ingredients
- 1 ½ cups quinoa
- 2 Tbsp. Pasolivo Cucina Olive Oil, plus more for finishing
- 1 small onion, small dice
- ⅓ cup dry white wine
- ½ tsp. Roasted Garlic Sea Salt
- ¼ tsp. Lemon Pepper Blend
- 3 ⅔ cups unsalted chicken stock
- 1 sprig of thyme
- 1 bay leaf
- 1 Tbsp. minced parsley (optional)
- 2 Tbsp. grated parmesan
- Zest of 1 lemon
- 1 Tbsp. Lemon juice
Preparation
- Preheat the oven to 425°F.
- Rinse the quinoa thoroughly. Spread it in a thin layer on a baking sheet to dry. (or buy pre-washed quinoa)
- In a medium oven-proof saucepan, heat the Tuscan Extra Virgin Olive Oil over medium-low. When it begins to shimmer, add the onion and Roasted Garlic Sea Salt. Saute until the onions become translucent, 6-8 minutes.
- Add the wine and raise the heat to medium-high. Once the wine has reduced, add the quinoa. Toast the quinoa, stirring frequently for 2 minutes.
- Add the chicken stock, Lemon Pepper Blend, thyme, and bay leaf. Bring to a boil. Taste the stock and adjust seasoning with additional salt if needed.
- Cover, then move the saucepan to the oven. Cook until all the liquid has been absorbed, 25 to 30 minutes.
- Put a kitchen towel over the quinoa, then the lid on top of it. Let the quinoa continue to steam for 10 to 15 minutes.
- Add the parsley (if using), lemon zest and juice. Fluff with a fork. To serve, garnish with a drizzle of Tuscan Olive Oil and a sprinkle of parmesan. Enjoy!
- Store in the fridge for up to 5 days.
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