Quinoa Pilaf with Hazelnut Oil

Recipe ingredients

• 1 cup (250 mL) vegetable broth
• ½ cup (125 mL) quinoa
• 1 Tbsp. (15 mL) Irresistibles extra virgin olive oil*
• 3 garlic cloves, chopped
• ¼ cup (60 mL) thinly sliced red onion
• 1 medium tomato, diced
• ¼ green pepper, cut into strips
• ¼ red pepper, cut into strips
• 1 small carrot, diced
• 1 celery stalk, diced
• 1 Tbsp. (15 mL) minced dried tomatoes
• 5 sprigs of parsley, chopped
• 1 tsp. (5 mL) chopped fresh basil
• 1 tsp. (5 mL) chopped fresh oregano
• ½ tsp. (2 mL) Irresistibles Cayenne pepper*
• ½ tsp. (2 mL) Irresistibles paprika*
• Irresistibles sea salt*, to taste
• hazelnut oil*, as required

Preparation

Rinse quinoa under cold water. Drain.
In a large pot over high heat, bring broth to a boil.
Stir quinoa into broth and bring back to a boil.
Reduce heat to low, cover and cook 15 minutes.
Drain, if necessary, and reserve quinoa.
In the same pot, sweat garlic and onion in olive oil, covered.
Add vegetables and dried tomatoes, cover and let simmer 10 minutes.
Add reserved quinoa, herbs and other seasonings.
Transfer to plates, drizzle with hazelnut oil and serve.

Suggestion

Quinoa, a grain-like seed, is very high in complete protein and gluten-free.
It is rich in magnesium, iron and copper.
Preparation: rinse seeds until water runs clear.
Cooking: two parts water or broth to one part quinoa. Cook 20 minutes or until translucent.
To enhance their flavour, toast quinoa seeds before cooking them in liquid.
Quinoa quadruples in volume when cooked, so use a large enough pot.

* We recommend Selection and Irresistibles products.

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