Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Quinoa And Pepper Pilaf
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- #43192
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 cup uncooked quinoa, well rinsed
2 1/4 cups vegetable or chicken stock
1 small onion, minced
2 tablespoons olive oil
1/4 teaspoon saffron threads
2 cloves garlic, minced
1 teaspoon toasted cumin seeds
1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced
1 bay leaf
sea salt and pepper to taste
2 tablespoons fresh cilantro leaves, chopped
directions
Steep saffron in chicken broth for 10 minutes.
In a saucepan, cook the onion in the oil over moderate heat until softened. Add the garlic and cumin seeds and cook, stirring, 1 minute more.
Add the broth, quinoa, bell peppers, bay leaf and salt. Bring the liquid to a boil and simmer covered until the quinoa is soft.
Stir in cilantro. Serve.
added by
chef_rwmiller
nutrition data
Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
This recipe does not specify When you should add the Quinoa????