Quinoa pilaf with carrot and celery
This quinoa pilaf features the nutty flavor of quinoa combined with sautéed fennel, carrot, and celery for a nutritious and colorful dish. It's perfect as a healthy side or light main course, packed with fiber and vitamins.
Cook time 25 min
Prep time 10 min
Ingredients:
1 bulb fennel1 cup quinoa
1 stalk celery
1/2 onion
1.50 cups water
1 tbsp butter
1 carrot
Quinoa pilaf with carrot and celery is a delicious and nutritious dish that brings together the nutty flavor of quinoa with the delicate aniseed notes of fennel. This recipe is a great option for a healthy side dish or a light main course. Packed with fiber and vitamins, it’s a colorful and flavorful way to enjoy a balanced meal.
Instructions:
- Trim the fennel bulb, then chop it into small, bite-sized pieces.
- Wash and finely dice the celery stalk.
- Peel and dice the carrot.
- Finely chop the half onion.
- Rinse the quinoa thoroughly under cold water to remove any bitterness.
- In a medium saucepan, combine the quinoa and 1.5 cups of water.
- Bring to a boil over high heat.
- Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the water is absorbed and the quinoa is tender.
- Remove from heat and let it stand, covered, for 5 minutes.
- While the quinoa is cooking, melt the butter in a large skillet over medium heat.
- Add the chopped fennel, celery, and onion to the skillet.
- Cook and stir occasionally for about 10 minutes, or until the vegetables are tender and translucent.
- Add the diced carrot to the skillet and cook for an additional 2-3 minutes until the carrot is slightly softened.
- Fluff the cooked quinoa with a fork.
- Add the quinoa to the skillet with the sautéed vegetables.
- Stir well to combine all ingredients.
- Season with salt and pepper to taste, if desired.
- Serve warm as a side dish or a light main course.
This quinoa pilaf with carrot and celery is not only a feast for the eyes but also a nutritious and delicious addition to your meal plan. It's easy to prepare and offers a delightful combination of textures and flavors that everyone will enjoy. Serve it as a main dish or a side to complement your favorite protein.
Quinoa pilaf with carrot and celery FAQ:
The quinoa should be simmered for about 15 minutes after bringing the water to a boil. After cooking, let it stand for an additional 5 minutes with the lid on.
Yes, you can substitute fennel with other vegetables like bell peppers or zucchini. Just adjust the cooking time as necessary based on the substitute vegetable's firmness.
Store leftover quinoa pilaf in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or on the stovetop with a splash of water to prevent drying.
A large skillet is recommended for sautéing the vegetables to ensure they cook evenly and have enough space to stir without overcrowding.
Yes, you can make the dish vegan by substituting the butter with olive oil or a vegan butter alternative.
Tips:
- Rinse the quinoa thoroughly before cooking to remove its natural coating, called saponin, which can make it taste bitter or soapy.
- Try to cut all your vegetables into uniform sizes to ensure even cooking.
- To enhance the flavor, consider toasting the quinoa in the pan for a few minutes before adding the water.
- You can add more herbs or spices like thyme, bay leaves, or garlic to enrich the flavor profile of the dish.
- For a vegan version, substitute the butter with olive oil or a plant-based alternative.
- This pilaf can be prepared ahead of time and stored in the refrigerator. Simply reheat before serving.
Nutrition per serving
8 ServingsCalories 55kcal
Protein 1.49g
Carbohydrates 8g
Fiber 1.96g
Sugar 2.24g
Fat 1.96g
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