Quinoa Pilaf
5
Points®
Total time: 37 min • Prep: 12 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
A Passover recipe that’ll add wonderful variety to your typical starchy side dishes. Try it with chopped dates and pecans, too.
Ingredients
Vegetable oil
1 tsp(s)
Shallots
2 small, minced
Garlic
1 clove(s), large, minced
Uncooked quinoa
1½ cup(s), rinsed (unless pre-rinsed purchased)*
Raisins
⅓ cup(s)
Ground cinnamon
½ tsp(s)
Table salt
½ tsp(s)
Black pepper
¼ pinch(es)
Chicken broth
3 cup(s)
Shelled salted dry-roasted pistachio nuts
⅓ cup(s), coarsely chopped
Cilantro
2 tbsp(s), fresh, chopped, or more to taste
Instructions
1
Heat oil in large nonstick skillet over medium heat. Add shallot and garlic; cook, stirring occasionally, until shallot is transparent, about 3 to 4 minutes.
2
Add quinoa; toast for 1 minute.
3
Stir in raisins, cinnamon, salt and pepper.
4
Pour in broth; bring to a boil over high heat. Reduce heat to low; cover and simmer until quinoa bursts its skin, is tender and liquid is absorbed, about 20 minutes.
5
Set quinoa aside, covered, for 5 minutes. Remove cover and fluff quinoa mixture with a fork. Repeat several times as quinoa becomes lighter as it cools. Just before serving, sprinkle with pistachios and cilantro.
6
Yields about 1/2 cup per serving.
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