Quinoa Pilaf with Hazelnut Oil

Quinoa Pilaf with Hazelnut Oil
  • 4 servings
  • 0:20 Preparation
  • 0:40 Cooking
  • 1:00 Total Time

Ingredients

Add all
  • 1 cup
    (250 mL)

    vegetable broth

  • 1/2 cup
    (125 mL)

    quinoa

  • 1 Tbsp.
    (15 mL)

    extra virgin olive oil

  • 3

    garlic cloves, chopped

  • 1/4 cup
    (60 mL)

    thinly sliced red onion

  • 1

    medium tomato, diced

  • 1/4

    green pepper, cut into strips

  • 1/4

    red pepper, cut into strips

  • 1

    small carrot, diced

  • 1

    celery stalk, diced

  • 1 Tbsp.
    (15 mL)

    minced dried tomatoes

  • 5

    of parsley, chopped

  • 1 tsp.
    (5 mL)

    chopped fresh basil

  • hazelnut oil, as required

  • 1 tsp.
    (5 mL)

    chopped fresh oregano

  • 1/2 tsp.
    (2 mL)

    cayenne pepper

  • 1/2 tsp.
    (2 mL)

    paprika

  • sea salt, to taste

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.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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