Moroccan Quinoa Pilaf

Rainbow quinoa is cooked with onions, garlic and raisins in broth before being tossed with purple cabbage, carrots and garbanzo beans. It's a gorgeous and healthful meatless main or side dish.

Course Salads

Cuisine Moroccan

Keyword cabbage, dairy free, healthy, meatless, quinoa

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 272

Author Laurie McNamara

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
1 cup diced red onion
2 to 3 cloves fresh garlic minced
kosher salt
1/2 cup raisins
1 tablespoon Ras el Hanout Moroccan Spice Blend
1 cup low-sodium chicken broth
3/4 cup water
1 cup quinoa rinsed and drained
2 cups thinly sliced purple cabbage
1 cup grated carrots about 3
1 (15 ounce) can chickpeas drained and rinsed
3 sprigs fresh mint torn by hand
1/3 cup coarsely chopped pistachios

Instructions

Melt 2 tablespoons of butter plus 1 tablespoon oil in a medium saucepan over medium to medium-low heat. Add onions, garlic and a pinch of salt and saute until soft and tender, about 4 to 5 minutes.
Increase the heat to high and add in the raisins and Ras el Hanout. Pour in the water and chicken broth, and add in the rinsed quinoa. Bring to a boil, cover and reduce heat to low. Simmer the quinoa for 12 minutes. Remove the pan from the heat and let stand (covered) for 5 minutes before fluffing with a fork.
Add the warm quinoa (and any liquids leftover in the pan) to a large bowl. Add in the cabbage, carrots, garbanzo beans and tear the fresh mint leaves. Toss the ingredients together, taste and season with more kosher salt if desired.
Transfer the warm pilaf to a serving dish, sprinkle with chopped pistachios and extra mint leaves and serve immediately.

Nutrition