• Pasolivo Quinoa Pilaf Recipe
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Quinoa Pilaf

Quinoa Pilaf

Level
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
  • â…“ cup dry white wine
  • ½ tsp. Roasted Garlic Sea Salt
  • ¼ tsp. Lemon Pepper Blend
  • 3 â…” 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
  1. Preheat the oven to 425°F.
  2. Rinse the quinoa thoroughly. Spread it in a thin layer on a baking sheet to dry. (or buy pre-washed quinoa)
  3. 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.
  4. 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.
  5. 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.
  6. Cover, then move the saucepan to the oven. Cook until all the liquid has been absorbed, 25 to 30 minutes.
  7. 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.
  8. 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!
  9. Store in the fridge for up to 5 days.
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