|Serves||6 to 8|
Culinate editor’s note: This recipe comes from vegetarian-cookbook writer Anna Thomas and her newest cookbook, due out in fall 2013. Lynne Curry interviewed Thomas here on Culinate in 2012.
Quinoa, the super-grain from Peru, here shows its affinity for other New World foods: potatoes and pumpkin seeds. The resulting hearty pilaf is exactly the kind of high-protein and high-fiber dish we want to put in the center of the plate. It feels almost like showing off to mention that it is also one of the tastiest things I’ve eaten in a while.
Serve it warm with generous servings of hot roasted root vegetables and a spicy relish — there’s dinner. Or let it cool and toss it with spinach leaves and a citrus-spiked vinaigrette for a wonderful salad.
|1½||cups red quinoa (10 ounces/290 grams)|
|1||medium yellow onion (8 ounces/225 grams)|
|1||small red bell pepper (6 ounces/170 grams)|
|1||medium Yukon gold potato (8 ounces/225 grams)|
|1 to 2||green jalapeño peppers (3 to 4 Tbsp. diced)|
|3||Tbsp. extra-virgin olive oil, divided|
|½||cup hulled, unsalted pumpkin seeds (2½ ounces/70 grams)|
|1 to 2||Tbsp. fresh lime juice|
|3||Tbsp. vegetable broth or water|
|1||cup chopped fresh cilantro (2 ounces/60 grams)|
This quinoa pilaf can be made several hours ahead, up to the point of adding the cooked grain to the vegetables. Cook the quinoa, prepare all the vegetables, then put them together, heat five minutes, and toss with cilantro, lime juice, and olive oil just before serving.
Any leftover pilaf can be tossed with small spinach leaves or with a combination of winter greens (such as arugula, mizuna, radicchio, or baby chard) for a delicious salad. Dress it with olive oil and lemon or lime juice.
Related article: Anna Thomas
This content is from the Lynne Sampson Curry collection.