Our family has been eating quite a lot of this pilaf. I think my oldest just loves to say the word: Peeee-laaaffff. It has a lovely way of dancing into a conversation.
If you’re not yet familiar with quinoa, it is a wonderful grain to add to your pantry staples. Full disclosure: quinoa is actually a seed but you can cook and use it just like a grain. It is notably high in fiber and protein, making it a stellar swap for rice as a side dish.
Our family really enjoys the roly-poly texture. Its flavor is quite neutral, just a little nutty, and easily influenced by cooking methods or sauces. Quinoa’s short cooking time is the feature that makes it a must-have on my ingredient list.
I can’t decide if my favorite part about this pilaf is the bright bursts of pomegranate, the satisfying crunch of toasted almonds, or the lively and unexpected zing that comes from using lemon in two different ways to flavor and dress the quinoa. It could also be the rich flavor that comes from cooking the quinoa with sauteed vegetables in chicken stock (I use homemade).
Actually, I have decided, my favorite part is that I can toss this whole thing together and get it on the table in close to 30 minutes. Part of that time is just idle simmering, so not only is dinner on the table, but the knife and cutting board are already washed and back in their places … and the wine is open and in my glass. Yep that is my favorite part. The wine — errr, the one-pot.
While this is cooking you can set some fish in a pan to gently bake, then toss together a bagged salad kit. If you have kitchen helpers have them toss the salad and set the table while you thumb through one of those magazines that keep multiplying on the counter.
Sip your glass of wine and enjoy an article featuring organizing tips you could totally make work if you had a 5,000-square-foot house all to yourself. This is probably the wine talking, but wouldn’t that be divine!
Lemony quinoa pilaf
1 cup diced yellow onion (1/2 a large onion)
1/2 cups diced celery (1 large stalk)
1 cup quinoa
2 cups low sodium chicken stock
1/3 cups slivered almonds
1 teaspoon lemon zest
3 tablespoons fresh lemon juice (1/2 a large lemon)
1/2 cup pomegranate seeds
1/2 cup minced green onion, white and green
1/8 teaspoon sea salt
The playful textures and inviting colors of this simple pilaf will make it a star at any meal. Serve it as a substantial side dish with fish or a rotisserie chicken and any old Tuesday will be transformed into a very special occasion. This pilaf is excellent served warm or cold.
Heat a large skillet over medium high heat and coat the bottom with a layer of oil mist. Sautee the onion and celery until the edges begin to brown. Add the quinoa and stock, give everything a quick stir, reduce the heat to low and cover the skillet. Let the quinoa steam for 20 minutes.
Meanwhile, toast the almonds in a small skillet over medium heat until they become fragrant and golden. Remove the almonds immediately and set them aside.
After 25 minutes gently fluff the quinoa and turn it into a serving bowl. Add the almonds, and the remaining ingredients and toss everything together.
Prep time: 10 minutes, Cooking time: 25 minutes; Yield 7 (½ cup) servings.
Serving size: ½ cup. Calories: 157 Fat: 4 g Carbohydrates: 24 g Sugar: 2.7 g Sodium: 180 mg Fiber: 4 gProtein: 6.6 g Weight Watchers Points Plus: 4.
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