Harvest Quinoa Pilaf
We adapted this vibrant side dish from a similar recipe for Three-Grain Pilaf with Dried Apricots & Cherries which appeared in USA Weekend in 2005. Quinoa (“keen-wah”) is highly appreciated for its nutritional value, as its protein content is very high (14% by mass) and is source of complete protein. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is also a source of calcium, useful for vegans and those who are lactose intolerant. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA’s Controlled Ecological Life Support System for long-duration human occupied spaceflights.
Ingredients
- ¼ cup dried cranberries (reduced sugar)
- ¼ cup raisins
- ½ cup apple juice or cider
- 1 small onion - chopped
- 3 cups vegetable broth or water
- ⅓ cup quinoa
- ⅓ cup bulgur wheat
- ⅓ cup black japonica rice - optional (increase grains otherwise)
- 1 cup black beans - cooked, drained and rinsed if using canned
- 1 small avocado - cubed
- 1 small mango - cubed
- 1 cup arugula - torn
- ½ cup pumpkin seeds - toasted
Instructions
- Combine cranberries and raisins with the apple juice in a small pan.
- Cover and bring to a boil. Immediately reduce heat and simmer gently for about 10 minutes. Set fruit aside, in the juices.
- Sauté the onion in a little broth or water. Add the rice, bulgur and quinoa and sauté for about 4 minutes. Add the vegetable broth and stir in the cooked cranberries and raisins, and drained and well-rinsed black beans,
- Transfer to a baking dish with a cover.
- Bake in a 350 oven for about 35-40 minutes.
- Remove from oven (make sure most of the liquid has been absorbed).
- Let sit for 5 - 10 minutes.
- Just before serving, toss with torn arugula, cubed mango, avocado, and pumpkin seeds. Serve immediately.
This was EXCELLENT. I used quinoa and bulgrr, skipped the rice, and skipped the arugula. I used Tamari Pumpkin Seeds!