Quinoa Pilaf With Cardamom and Sage |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This pilaf is hearty and high in protein, and tastes great as a cold quinoa salad the next day. Ingredients:
1 cup quinoa, uncooked |
2 cups chicken stock or 2 cups vegetable broth |
2 tablespoons olive oil |
1/2 onion, diced |
3 garlic cloves, minced |
1 carrot, chopped finely |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
1 teaspoon ground cardamom |
1/2 teaspoon ground sage |
1/4 cup lightly toasted pine nuts |
1/4 cup raisins |
Directions:
1. Heat olive oil in 1-quart saucepan over medium-high heat.
2. Add onions, and sauté until they begin to brown.
3. Lower heat to medium and add garlic and carrots.
4. Sauté for 1-2 minutes, then add quinoa, pepper, cardamom and sage.
5. Stir constantly for 2-3 minutes.
6. Add chicken or vegetable stock and salt, and bring to a boil.
7. Cover and simmer on low heat for 15 minutes or until all liquid is absorbed and quinoa is tender.
8. Gently stir in raisins, cover and allow to sit for 2-3 minutes.
9. Add lightly toasted pine nuts, fluff with a fork, and serve.
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