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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 4,140.0
  • Total Fat: 128.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 2,851.4 mg
  • Total Carbs: 643.3 g
  • Dietary Fiber: 94.1 g
  • Protein: 133.8 g

View full nutritional breakdown of Moroccan Quinoa Pilaf calories by ingredient
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Moroccan Quinoa Pilaf

Submitted by: SYLVANSINGER
Moroccan Quinoa Pilaf

Introduction

http://www.nourishingmeals.com/2009/10/mor
occan-quinoa-pilaf.html
This recipe can be made ahead of time and then reheated in a pan. To reheat add a few tablespoons of water to the pan before adding the pilaf. Sauté until warmed. For variation, try replacing the currants with chopped dried apricots and the quinoa for cooked brown basmati rice. You will need to cook 2 cups of quinoa for this recipe. For directions on how to cook a pot of quinoa, refer to this post. It works best if your quinoa is completely cooled before using it in this recipe.
http://www.nourishingmeals.com/2009/10/mor
occan-quinoa-pilaf.html
This recipe can be made ahead of time and then reheated in a pan. To reheat add a few tablespoons of water to the pan before adding the pilaf. Sauté until warmed. For variation, try replacing the currants with chopped dried apricots and the quinoa for cooked brown basmati rice. You will need to cook 2 cups of quinoa for this recipe. For directions on how to cook a pot of quinoa, refer to this post. It works best if your quinoa is completely cooled before using it in this recipe.

Number of Servings: 1

Ingredients

    2 to 4 tablespoons extra virgin olive oil
    1 medium onion, diced
    4 carrots, sliced into rounds
    1 cup raw almonds, chopped
    ˝ cup currants
    1 ˝ to 2 teaspoons mild curry powder
    ˝ teaspoon turmeric
    ˝ teaspoon ground cardamom
    1 teaspoon Herbamare
    4 cups chopped kale
    4 to 5 cups cooked and cooled quinoa
    1 small lemon, juiced

    Elimination Diet Modification for Phase 1 (no nuts, nightshades [cayenne pepper in curry], or citrus):
    -Replace almonds with either pumpkin seeds or sunflower seeds.
    -Replace curry powder with a mix of cumin, coriander, turmeric, and black pepper.
    -Omit lemon juice.

Directions

Heat a large 11 or 12-inch skillet over medium heat. If you don’t have a skillet that size then use a wide pot. Add olive oil. Then add the chopped onions. Sauté onions for 4 to 5 minutes.

Then add the sliced carrots and sauté for about 10 minutes more. Keep the heat at a medium temp to allow the onions to cook but not brown. Adjust temperature accordingly.
Add the almonds, currants, spices, and salt and sauté 5 minutes more. Add the kale. Note: it is best if your kale is still dripping wet from rinsing when adding it to the pot. The extra water will help it to cook. Sauté about 5 minutes, or until kale is tender.

Then add cooked quinoa and stir together over low heat. Add a few tablespoons of water if the pilaf seems dry. An extra tablespoon of oil will also help prevent the quinoa from sticking to the pan.

Remove from heat and add the juice of the lemon. Stir together, taste, and adjust salt and seasonings if needed. I also like to add a generous amount of freshly ground black pepper at this point. Source: www.NourishingMeals.com

Serving Size: 6 servings

Number of Servings: 1

Recipe submitted by SparkPeople user SYLVANSINGER.






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