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Moroccan carrot and quinoa pilaf
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Quinoa: a versatile and easy-to-cook grain like rice or couscous. Perfect for weekly meals.
Ingredients:
  • 36.40 gm olive oil
  • 25g butter
  • 62.50 ml raisins
  • 62.50 ml pistachio kernels, chopped
  • 7.50 gm Moroccan spice mix
  • 1 red onion, chopped
  • 250.00 ml tri-coloured quinoa, rinsed well (see note)
  • 127.50 gm chicken style liquid stock
  • 1 carrot, coarsely grated
  • 125.00 ml fresh mint leaves, chopped
  • Small fresh mint leaves, to serve
Instructions:
  • In a large saucepan over high heat, melt half of the oil and half of the butter. Toss in the raisins, pistachios, and 1 teaspoon of spice mix. Stir and cook for 2 minutes until the raisins are puffed. Then, transfer the mixture to a small heatproof bowl. Enjoy!
  • Once the pan is back on high heat, add the rest of the oil, butter, and spice mix. Stir and cook for about a minute until the butter is melted. Then, add the onion and continue to stir occasionally for around 3 minutes until it's almost softened.
  • Combine the quinoa, stock, and 1 cup of cold water in a pot. Bring to a boil, then lower the heat and simmer while covered for 12 minutes until the liquid is almost absorbed and the quinoa is tender. Remove from heat and let it sit covered for 5 minutes until all the liquid is absorbed. Fluff the quinoa with a fork, then mix in carrots and mint. Season with salt and pepper, toss gently to combine. Serve with a sprinkle of the raisin mixture and mint leaves on top.

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