Rice pilaf with quinoa
6 servings
30 minutes
Quinoa rice pilaf is a refined blend of Chinese cuisine and modern healthy eating trends. This recipe surprises with its rich flavors: barberry and currants add a slight tartness, saffron fills the dish with a sunny hue, while pine nuts and sweet peppers contribute crunch and aroma. Quinoa, known for its nutritional properties, pairs beautifully with airy basmati rice to create a delicate yet rich texture. This pilaf is an ideal choice for those who appreciate the harmony of taste and healthy ingredients. It is perfect for family dinners as well as special occasions, delighting with the sophistication and subtle aroma of Eastern spices.
1
In a pot, bring 2 cups of water to a boil, add rice, currants, barberry, and saffron. Reduce the heat to medium and cook covered for 12-14 minutes until the rice is tender. Transfer the rice to a bowl, cover with plastic wrap, and set aside.
- Basmati rice: 1 glass
- Dried currants (Zante): 140 g
- Dried barberries: 2 tablespoons
- Saffron: 1 teaspoon
2
Add quinoa and 1 cup of water and bring to a boil. Reduce heat to low and cook covered for 12-14 minutes until quinoa is tender. Transfer quinoa to the rice. Pour in oil, add pine nuts, bell pepper, salt, and white pepper.
- Quinoa: 1 glass
- Olive oil: 1 glass
- Toasted pine nuts: 150 g
- Green sweet pepper: 1 piece
- Red sweet pepper: 1 piece
- Coarse salt: to taste
- Ground white pepper: to taste
