Recipe

Quinoa, currant and carrot pilaf

Feeling creative in the kitchen tonight? Twist up the regular rice dish with this middle eastern inspired quinoa, currant & carrot pilaf - Quick and delicious!

Jun 30, 2015 2:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Quinoa, currant and carrot pilaf
  • 1 1/2 cup quinoa
  • 20 gram butter
  • 1 onion, finely sliced
  • 1 carrot, finely chopped
  • 1/4 cup currants
  • 3 cardamom pods, bruised
  • 1 cinnamon stick
  • 1 bay leaf
  • 2 strips lemon or orange zest
  • 1/2 teaspoon sea salt flakes
  • 2 1/2 cup chicken stock or water
  • almonds, toasted, to serve
  • parsley, chopped, to serve

Method

Quinoa, currant and carrot pilaf
  • 1
    Rinse quinoa in sieve under cold water under water runs clear. Drain well.
  • 2
    In a large heavy- based saucepan, melt butter on medium. Saute onion 4-5 minutes until lightly golden and tender. Stir in quinoa, carrot, currants, spices and zest, cooking 1 minute.
  • 3
    Add stock or water and bring to simmer. Cover with a tightly fitting lid wrapped in a tea towel. Reduce heat to very low. Cook 12-15 minutes, until all liquid is absorbed and grains are tender.
  • 4
    Set aside covered 10 minutes. Fluff rice with a fork to serve.
  • 5
    Finish with toasted almonds and chopped parsley to serve.

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