Side Dishes

Quinoa Pilaf, Gluten Free*

Serve as a warm or cold side, or makes a great base for a power bowl.
  • 0:40 TIME
  • 10 Portions
  • easy

Ingredients

Butter, salted

90 ml / 6 tbsp

Onions, small diced

438 ml / 1.75 cup

Garlic, minced

15 ml / 1 tbsp

Ginger root, fresh, minced

20 g

Water, hot

3 ltr / 12 cup

Minor's Sauteed Vegetable Base 6 x 1 pound

60 ml / 4 tbsp

Quinoa, mixed red & white, rinsed

680 g / 1.5 lb

Cranberries, dried

310 ml / 1.25 cup

Pine nuts, dried, toasted

113 g / 4 oz

Parsley, fresh, chopped

28 g / 1 oz

Lime juice, fresh

62 ml / 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.