Quinoa Pilaf, Gluten Free*
Ingredients
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Butter, salted -- 6 tbsp
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Onions, small diced -- 1.75 cup
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Garlic, minced -- 1 tbsp
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Ginger root, fresh, minced -- 20 g
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Water, hot -- 12 cup
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Minor's Gluten Free Vegetable Base made with Natural Ingredients 6 x 1 pound -- 4 tbsp
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Quinoa, mixed red & white -- 1.5 lb
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Cranberries, dried -- 1.25 cup
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Pine nuts, dried, toasted -- 4 oz
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Parsley, fresh, chopped -- 1 oz
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Lime juice, fresh -- 0.25 cup
Preparation
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1In a large pot, melt butter. Add onions, garlic and ginger root; sauté 2-3 minutes.
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2Add 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.
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3Toss in cranberries, pine nuts, parsley and lime juice. Salt and pepper to taste. Serve warm or chilled.
Note:
Dried cherries or blueberries may be combined with the cranberries to add depth to the flavor.
Note:
*When using Gluten Free ingredients, recipes, and proper back of house procedures.
Components
