Side Dishes

Quinoa Pilaf, Gluten Free*

  • 0:40 TIME
  • Difficulty
  • 10 portions
  • 396 calories

Preparation

Ingredients

Butter, salted 6 tbsp
Onion, small diced 1.75 cup
Garlic, minced 1 tbsp
Spice, ginger root, fresh, minced 20 g
Water, hot 12 cup
Minor's Gluten Free Vegetable Base made with Natural Ingredients 6 x 1 pound 4 tbsp
Quinoa, mixed red & white 1.5 lb
Cranberries, dried 1.25 cup
Nuts, pine nuts, dried, toasted 4 oz
Parsley, fresh, chopped 1 oz
Lime juice, fresh 0.25 cup

Method

  1. In a large pot, melt butter. Add onions, garlic and ginger root; sauté 2-3 minutes.
  2. Add water, Vegetable Base and quinoa to the onion mixture. Stir to combine. Bring to a boil; reduce heat and simmer 15 minutes or until broth is absorbed. Remove from heat.
  3. Toss in cranberries, pine nuts, parsley and lime juice. Salt and pepper to taste. Serve warm or chilled.

Dried cherries or blueberries may be combined with the cranberries to add depth to the flavor. *When using Gluten Free ingredients, recipes, and proper back of house procedures.

Nutritional Information

Average nutritional values per portion

Unit Per Serving
Energy 396 kcal
Protein 12 g
Fats, total 12 g
Carbohydrate, total 62 g
Sugars, total 47 g
Fats, saturated 1 g
Fiber, total dietary 7 g
Sodium 530 mg
Calcium 47 mg
Cholesterol 0 mg
Iron 4 mg
Vitamin C 10 mg
Vitamin D 0 IU