Keep it simple is what this recipe does. It doesn’t take much to make a quick side dish that is filling, colorful, and flavorful.
Enjoy this pilaf with our Chicken a l’Orange and Kohlrabi and Fennel Slaw as part of our 1-hour Shabbat menu.
Quinoa Pilaf
Servings
6 Servings
Ingredients
- 1½ cups quinoa uncooked
- 3 cups chicken broth
- 2 tablespoons fresh chopped flat-leaf parsley
- ½ cup sliced almonds roasted
- ½ cup raisins
- Zest of 1 orange
- Kosher salt
- Freshly ground black pepper
Instructions
- Place quinoa in a medium saucepan and fill with cold water. Run the pieces of quinoa together and scrub off saponins (a bitter substance produced by the plant to protect the seeds from birds and insects — nature at it’s best!). You will see the water become cloudy. Carefully pour off water and add chicken broth.
- Cook quinoa, partially covered, over medium-low heat until water level is even with the level of quinoa, about 10 minutes. Turn off heat and cover. Allow steam to finish the cooking process for 10 minutes.
- Transfer quinoa to a serving bowl and add parsley, almonds, raisins, zest, salt, and pepper.
So sorry you didn’t like it, maybe just not the flavor profile for you.
I generally love your recipes but for me, this one missed the mark. The orange zest was overwhelming. I made this for second Seder but did not serve it. Maybe I did something wrong.