Quinoa-fennel pilaf with carrot and celery
Discover a delightful and healthy Quinoa-Fennel Pilaf recipe featuring nutty quinoa, aromatic fennel, crisp celery, sweet carrot, and tender onions all simmered together to perfection. This easy-to-make, nutritious dish makes the perfect side or vegetarian main course, bringing vibrant flavors and wholesome goodness to your table.
- 15 Aug 2024
- Cook time 25 min
- Prep time 10 min
- 8 Servings
- 7 Ingredients
Quinoa-fennel 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.
Ingredients:
Instructions:
- Trim the fennel bulb, then chop it into small, bite-sized pieces.
- Wash and finely dice the celery stalk.
- Peel and grate 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 grated 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.
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.
This quinoa-fennel 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.
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 55kcal | 2% |
| Protein | |
| Protein 1.49g | 1% |
| Carbohydrates | |
| Carbohydrates 8g | 2% |
| Fiber 1.96g | 5% |
| Sugar 2.24g | 2% |
| Fat | |
| Fat 1.96g | 2% |
| Saturated 0.89g | 3% |
| Cholesterol 4.17mg | - |
| Vitamins | |
| Vitamin A 100ug | 12% |
| Choline 11mg | 2% |
| Vitamin B1 0.04mg | 3% |
| Vitamin B2 0.04mg | 3% |
| Vitamin B3 0.39mg | 2% |
| Vitamin B6 0.06mg | 4% |
| Vitamin B9 22ug | 5% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 4.76mg | 5% |
| Vitamin E 0.38mg | 3% |
| Vitamin K 22ug | 18% |
| Minerals | |
| Calcium, Ca 30mg | 2% |
| Copper, Cu 0.07mg | 0% |
| Iron, Fe 0.59mg | 5% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 55mg | 4% |
| Potassium, K 210mg | 6% |
| Selenium, Se 0.83ug | 2% |
| Sodium, Na 27mg | 2% |
| Zinc, Zn 0.33mg | 3% |
| Water | |
| Water 110g | - |
| * 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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