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Quinoa Pilaf with Hazelnut Oil https://www.metro.ca/userfiles/image/recipes/quinoa-legumes-noisette-5428.jpg PT20M PT40M PT1H00M
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.
4
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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 carrots, diced 1 celery stalk, diced 1 Tbsp. (15 mL) minced dried Tomato 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
Quinoa Pilaf with Hazelnut Oil

Quinoa Pilaf with Hazelnut Oil

Rate this recipe
25 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:20
Preparation
0:40
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 mL)
    vegetable broth
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  • 1/2 cup
    (125 mL)
    quinoa
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    369 g SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
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    1 L


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  • 3
    garlic cloves, chopped
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    PRODUCT OF MEXICO, No. 1 GRADE ORGANIC GARLIC 85 g PRODUCT OF SPAIN


  • 1/4 cup
    (60 mL)
    thinly sliced red onion
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  • 1
    medium tomato, diced
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  • 1/4
    green pepper, cut into strips
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  • 1/4
    red pepper, cut into strips
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  • 1
    small carrots, diced
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  • 1
    celery stalk, diced
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  • 1 Tbsp.
    (15 mL)
    minced dried Tomato
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  • 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
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  • 1/2 tsp.
    (2 mL)
    paprika

  • sea salt, to taste
Imprimer ma sélection

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

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

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