Moroccan carrot and quinoa pilaf
Delight in the exotic flavors of Moroccan cuisine with this easy-to-make Moroccan Carrot and Quinoa Pilaf. Featuring a rich blend of olive oil, butter, succulent raisins, and crunchy pistachio nuts, this dish is heightened by a vibrant spice mix and complemented with red onion, nutritious quinoa, and a splash of chicken gravy. Perfect as a wholesome main or a hearty side, this pilaf is a fantastic way to bring global flavors to your table!
- 08 Jun 2024
- Cook time 25 min
- Prep time 10 min
- 4 Servings
- 9 Ingredients
Moroccan carrot and quinoa pilaf is a delightful dish that combines the earthy and hearty flavors of quinoa with the sweetness of carrots and raisins, complemented with a mix of aromatic spices and the crunch of pistachio nuts. This dish is not only nutritious but also pleasing to the palate, making it a perfect addition to your meal repertoire.
Ingredients:
Instructions:
- Finely chop the red onion.
- Roughly chop the pistachio nuts.
- Grate the carrot.
- Rinse the quinoa under cold water until the water runs clear.
- In a large saucepan, heat the olive oil and butter over medium heat until the butter is melted and starts to foam.
- Add the finely chopped red onion to the pan and sauté for about 5 minutes, or until they are soft and translucent.
- Stir in the Moroccan spice mix and cook for another 1-2 minutes until fragrant.
- Add the rinsed quinoa to the pan and stir to coat it in the spices and oil.
- Pour in the chicken gravy and enough water to cover the quinoa (about 1 1/2 cups more).
- Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
- Once the quinoa is done cooking, remove the lid and fluff the quinoa with a fork.
- Gently stir in the grated carrot, raisins, and chopped pistachio nuts.
7. Serve:
- Taste and adjust the seasoning if necessary.
- Serve the Moroccan carrot and quinoa pilaf warm, either as a main dish or a side dish.
Tips:
- Toast the quinoa before boiling it to enhance its nutty flavor.
- Soak the raisins in warm water for 10 minutes before adding them to the dish to make them plumper and juicier.
- Finely chop or grate the carrot for a uniform texture and even cooking.
- Add the spice mix gradually and taste as you go to adjust the seasoning to your preference.
- Roast the pistachio nuts lightly to bring out their natural oils and intensify their flavor.
- Use vegetable broth instead of chicken gravy for a vegetarian version of this dish.
- Garnish with fresh herbs like cilantro or parsley for an added burst of freshness.
This Moroccan carrot and quinoa pilaf is a delectable and nourishing dish that is both simple to prepare and packed with flavors. The combination of spices, nuts, and sweetness from the raisins brings about a well-balanced meal that will surely become a favorite. Enjoy this flavorful pilaf as a main course or as a vibrant side dish.
| Nutrition Facts | |
|---|---|
| Serving Size | 180 grams |
| Energy | |
| Calories 250kcal | 10% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 4.88g | 13% |
| Sugar 14g | 14% |
| Fat | |
| Fat 18g | 20% |
| Saturated 3.68g | 12% |
| Cholesterol 10mg | - |
| Vitamins | |
| Vitamin A 160ug | 17% |
| Choline 30mg | 5% |
| Vitamin B1 0.20mg | 16% |
| Vitamin B2 0.14mg | 11% |
| Vitamin B3 0.79mg | 5% |
| Vitamin B6 0.31mg | 18% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 4.84mg | 5% |
| Vitamin E 0.78mg | 5% |
| Vitamin K 4.71ug | 4% |
| Minerals | |
| Calcium, Ca 45mg | 4% |
| Copper, Cu 0.35mg | 0% |
| Iron, Fe 1.79mg | 16% |
| Magnesium, Mg 60mg | 15% |
| Phosphorus, P 190mg | 15% |
| Potassium, K 470mg | 14% |
| Selenium, Se 3.25ug | 6% |
| Sodium, Na 120mg | 8% |
| Zinc, Zn 1.10mg | 10% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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