Quinoa Pilaf
- Cuisine: Mediterranean
- Course: Side Dish
- Features: Fast, Healthy, Meatless
Summary:
Quinoa is called a supergrain because it contains so much high-quality protein. Here, its nutty flavor works well with the slight bitterness of the rapini (broccoli rabe) and sweetness of the dried cherries for a light side dish that could accompany grilled pork, chicken or salmon.
The pilaf comes together in minutes; the quinoa can be cooked hours in advance of a dinner party.
4 to 6 servings
Ingredients:
- 1 tablespoon plus 1 teaspoon olive oil
- 2 medium shallots, cut into small dice (about 1/3 cup)
- 1 cup (6 ounces) quinoa, preferably the no-soak variety, such as Ancient Harvest brand
- 1 1/2 cups water
- 1 teaspoon salt, plus more to taste
- 1/2 to 1 teaspoon freshly ground black pepper, plus more to taste
- 1 small bunch rapini (broccoli rabe), ends trimmed
- 1/3 cup slivered almonds, toasted (see NOTE; optional)
- 1/3 cup dried cherries
- 1 teaspoon finely grated lemon zest
Directions:
Have ready a medium mixing bowl of ice cubes and water (about 2 cups of each). Bring a large pot of lightly salted water to a rapid boil over high heat.
Heat 1 tablespoon of the oil in a medium saucepan over medium to medium-low heat. Add the shallots and cook for about 4 minutes, stirring occasionally, until they have softened and become translucent. Add the quinoa and stir to coat evenly; cook for 1 minute, stirring, then add the water, salt and pepper. Cover and cook over medium-low heat for 12 to 15 minutes, until the quinoa is tender. (At this point, the quinoa can be uncovered, fluffed lightly with a fork and transferred to a bowl; keep at room temperature for up to a few hours.)
Meanwhile, add the rapini to the boiling water and blanch for 2 to 3 minutes or until crisp-tender, then drain in a colander and immediately transfer to the ice-water bath. When the rapini has cooled, squeeze out all excess water and pat dry with paper towels. Cut into 1/2-inch pieces.
Just before serving, heat the remaining teaspoon of olive oil in a large nonstick skillet over medium or medium-high heat. Add the blanched, dried rapini and stir-fry for 1 to 2 minutes, until heated through. Add the cooked quinoa, almonds, cherries and lemon zest, mixing well. Taste and adjust seasoning (salt and pepper). Serve warm or at room temperature.
NOTE: To toast almonds:Cook them in a heavy, dry skillet (preferably cast-iron) over medium-high heat, stirring constantly, for 2 to 3 minutes, until they are lightly browned and begin to smell toasty. Watch carefully; nuts can burn quickly. Transfer to a dish to cool.
Recipe Source:
Adapted from Janis McLean, executive chef of the Morrison-Clark Inn.
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