Thursday, April 12, 2007

Toasted Quinoa Pilaf with Garlic, Kale and Pine Nuts

Gluten-Free Toasted Quinoa Pilaf with Garlic and Kale

Thank you all so much for your wonderfully supportive comments to my last post. I am so grateful for all my wonderful readers, it's like having a personal cheerleading team!

Meanwhile, I'm taking a break from the packing to post this powerfully flavorful quinoa dish I created for a friend's Passover seder. I was thrilled when several people told me it was the best quinoa they'd ever tasted - I think that my use of my extremely rich homemade vegetable broth combined with the toasting of the quinoa before cooking were a large part of its success. Use the most flavorful broth you have on hand, or try water and a gluten-free bouillon cube. I enjoyed this pilaf at room temperature the next day as a quinoa salad - It makes a nutritionally balanced lunch for work or school, and will last at least a week in the refrigerator.


[ Gluten-Free / Dairy-Free / Soy-Free / Vegan / Parve ]

1 Tbsp extra virgin olive oil
1/2 cup onions, chopped finely
6 cloves garlic
1 cup quinoa
2 cups chicken or vegetable broth
1/4 tsp sea salt
1 large carrot, shredded
2 cups finely shredded kale
1 Tbsp tomato paste
1/3 cup celery, minced
1 tsp fresh thyme
Freshly ground black pepper, to taste
1/4 c pine nuts

If you purchased quinoa in bulk, rinse it thoroughly in a fine strainer to remove its bitter coating. If you purchased Ancient Grains, Trader Joe's, or any other boxed brand, no rinsing is necessary.

Place quinoa in a heavy, large skillet over medium heat. Cook for about 15 minutes, shaking the pan frequently to move the quinoa around. Cook until the quinoa becomes golden brown. Remove from heat.

Heat oil in the bottom of a medium saucepan. Add onions and sautee until just beginning to brown. Add garlic and cook for another 1-2 minutes. Add quinoa and sautee for a minute. Add all remaining ingredients except for celery and pine nuts.

Bring to a boil, then cover and reduce heat to low. Simmer for 10 minutes. Add the celery and mix well, then cover and continue cooking for 5 minutes or until done. When quinoa is done, it should be tender and the spiral-like germ will have separated from the rest of the grain.

In the dry skillet used for toasting the quinoa, now lightly toast pine nuts over medium-low heat. Pine nuts burn quickly so stir them frequently and remove them from the pan the moment they appear golden brown. Stir into pilaf before serving.

Serve hot or at room temperature.


Brilynn said...

Great recipe! I've been looking for new ways to use quinoa, this is perfect.

Dianne said...

I've really got to start using quinoa, I'm running scared of it at the moment! Mind you, its not that easy to get hold of around here, as it is a very underused grain. I've never seen it used on TV, restaurants etc ... just on GF blogs!

This does look good, I'll have to try and get hold of some, and experiment with it!

Mrs. G.F. said...

Looks great!

I did not know that the boxed brand did not have to be rinsed.

Learn something new everyday!

Sea said...

Great minds think alike- my last post was on quinoa too! I like the idea of toasting the grain before cooking- I will have to try this recipe. :)


Anonymous said...

It's serendipity at work! I've got a container of quinoa sitting on my cutting board for dinner tonight and was racking my brain for a good way to put it to use. The last time I used it I made quinoa cakes. They were good but I wanted something lighter and springier. Mission accomplished! Thanks for this great recipe.

Anonymous said...

This recipe looks amazing. I'm not sure about the kale though. Is kale bitter? or is it broccoli rabe? I will definitely cut, paste, and cook this one. Thank you for sharing!

Anonymous said...

This is the best quinoa recipe I have ever made. Even my son, who despises this grain no matter what I do to it gave it a thumbs up. Thanks!

Katie said...

I was beginning to get tired of greens this summer, but this made them interesting again. I loved it!!

The Real Dish said...

made it tonight - super easy and super delish! thanks!

Anonymous said...

Amazing. Thank you!

Wendy said...

This is the best quinoa recipe yet ;-0 I usually make it for breakfast for the kids for years but confess I can't stand it. I had all the ingredients except the broth (just used water) and the pine nuts (subbed toasted almonds) and it was totally light and fluffy and we put some butter and salt on it (or herbamare for dh) and loved it ;-) Thanks so much for the recipe.